Hot-smoked salmon picnic loaf

Hot-smoked salmon picnic loaf

  • Rating: 3 out of 5.2 ratings
    Rate
    loading...
Magazine subscription – save 44% and get a cookbook of your choice
  • Preparation and cooking time
    • Prep:
    • plus 2 hrs pressing
  • Easy
  • 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: per serving (10)
NutrientUnit
kcal303
fat15g
saturates2g
carbs28g
sugars3g
fibre2g
protein15g
salt2.8g
Advertisement

Ingredients

Method

  • 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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 3 out of 5.2 ratings
Advertisement
Advertisement
  • Body Fit Folding Electric Treadmill

    Exclusive offer from Good Food Deals: Get money off a BodyFit folding electric treadmill

    Get offer
Advertisement

Sponsored content