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Scandinavian pickled cucumber and salad sandwich

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Open sandwiches make a delicious snack and reduce the amount of bread you’re eating.
Serves
4
Prep
5 minutes
Each 175g serving contains (excludes serving suggestion)
KCal
166
Carbs
18.0g
Fibre
3.1g
Protein
10.2g
Fat
6.4g
Saturates
1.10g
Sugars
5.9g
Salt
1.70g
Portion Fruit & Veg
1
Ingredients
Ingredients
175g cucumber, very thinly sliced
1 red onion, very thinly sliced
juice half lemon
2 tsp horseradish sauce
2 tsp mayonnaise
2 tbsp low-fat natural yogurt
4 slices German-style dark wholegrain rye bread
4 handfuls mixed salad leaves
100g smoked salmon
1 tsp small capers
black pepper
4 wedges lemon, to serve
Method
  1. Mix the cucumber, red onion and lemon juice together and set aside.
  2. Mix the horseradish, mayonnaise and yogurt in a small bowl or cup.
  3. Spread each slice of rye bread with 1 tsp of the horseradish dressing.
  4. Scatter the salad leaves over the bread, then scatter half the cucumber and onion over the salad and drizzle the rest of the sauce on top.
  5. Now garnish with a little smoked salmon and scatter with the remaining onion and cucumber.
  6. Add a few small capers, a good grind of fresh black pepper and lemon wedges to serve.
Chefs tips
  • There are a lot of different types of rye bread available, but always look for wholegrain.
  • If you find the flavour a little strong, try a loaf made with sunflower or pumpkin seeds, instead.
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