Hot-smoked salmon picnic loaf
- Preparation and cooking time
- plus 2 hrs pressing
- Serves 8 - 10
- 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 caper , rinsed
- 1 small cucumber , thinly sliced
- 100g radish , thinly sliced
- 2 large handfuls rocket , watercress or pea shoots
- STEP 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.
- STEP 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.
- STEP 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.