- 140g mayonnaise
- 3 tbsp wholegrain mustard
- zest 1 lemon, plus 1 tbsp juice
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 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 caper, rinsed
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- 1 small cucumber, thinly sliced
- 100g radish, thinly sliced
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
- 2 large handfuls rocket, watercress or pea shoots
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.
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.
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.