Hot-smoked salmon picnic loaf

Hot-smoked salmon picnic loaf

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Cooking time

Prep: 30 mins plus 2 hrs pressing

Skill level

Easy

Servings

Serves 8 - 10

This pressed sandwich is perfect for picnics- along with flaked fish it's stuffed with radishes, cucumber, dill and mustard mayonnaise

Nutrition and extra info

Nutrition info

Nutrition per serving (10)

kcalories
303
protein
15g
carbs
28g
fat
15g
saturates
2g
fibre
2g
sugar
3g
salt
2.8g
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Ingredients

  • 140g mayonnaise
  • 3 tbsp wholegrain mustard
  • zest 1 lemon, plus 1 tbsp juice
  • small bunch dill, finely chopped
  • 2 x long flat loaves of bread (we used long ciabatta)
  • 4 fillets hot-smoked salmon (about 320g), skin removed and flaked
  • 2 tbsp small capers, rinsed
  • 1 small cucumber, thinly sliced
  • 100g radishes, thinly sliced
  • 2 large handfuls rocket, watercress or pea shoots

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Method

  1. Mix the mayo, mustard, lemon zest, dill and some seasoning in a bowl. Split the loaves in half lengthways and scoop out a little of the bread from the base of each loaf, giving you a hollow to fill.
  2. Spread the mustardy mayo over the bread. Toss the flaked salmon with the lemon juice and capers, and divide between the loaves, filling the hollow base of each. Top with cucumber, radish and salad leaves, then press the lid on top.
  3. Wrap each loaf in baking parchment, tie with string to secure, then place on a tray in the fridge. Weigh the loaves down by placing a chopping board and a few heavy cans on top. Leave for at least 2 hrs, or for up to 1 day before eating – this will press the loaves, making them easier to transport and eat. Pack into cool bags and slice into sandwiches when you are ready to eat.

Recipe from Good Food magazine, August 2013

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