Salmon And Cucumber Sandwiches
10 Minutes Serves 2
A salmon and cucumber sandwich is a quintessential British classic that takes you right back to genteel afternoon teas on Victorian croquet lawns. Alternatively, you can bring it bang up to date as a tasty, finger-food snack to keep hunger at bay while you’re catching up on Facebook. Very easy to make, yet extremely tasty and immensely enjoyable, this is one of the best things you can do with simple sliced bread and a can of our delicious and healthy Wild Pink or Red Salmon. Get cracking and find out for yourself why salmon cucumber sandwiches are so popular with everyone.
- A little butter or your usual spread
- 4 slices wholemeal bread
- 1 170g tin John West Wild Pink or Red Salmon Skinless and Boneless
- Salt and pepper
- 2tbsp mayonnaise
- 1tsp Dijon mustard
- ½ cucumber – sliced
- A squeeze of lemon juice
Pink Salmon – Skinless & Boneless 170G
Caught in the cold clear waters off Alaska and Canada, our wild pink salmon is packed with flavour and nutrition. It's also skinless and boneless, making it incredibly convenient to pack some more natural protein into your pasta, or some omega-3 into your salads.
To prepare this classic, super-savoury sarnie in around just ten minutes start by buttering all four slices of wholemeal bread and putting to one side. In a small bowl mix the ready-to-use Skinless & Boneless John West salmon, then season to taste with salt, pepper, mayonnaise and mustard. Spread this mouthwatering mixture thickly on 2 slices of buttered bread.
Now top with sliced cucumber, season again with a dash of salt and pepper and lightly drizzle with freshly squeezed lemon juice. Add the 2 remaining slices of bread, press down gently with your fingers and cut into neat triangles. To make your salmon and cucumber sandwiches a little daintier and even more traditional, you can also cut the crusts off before you serve. ‘More tea vicar?’
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