Pickled cucumber & hot smoked salmon

Pickled cucumber & hot smoked salmon

From
Posh Toast
Makes
12
Prep
35 mins

In Japanese home cooking these ‘quick pickles’, known as ‘tsukemono’, form a part of almost every meal. They take only minutes to prepare and once you’ve tried them, you’ll never look at a raw vegetable the same way again.

Ingredients

Quantity Ingredient
1/4 large cucumber, halved lengthways
5 radishes, very finely sliced
2 teaspoons caster sugar
2 1/2 tablespoons white wine vinegar
140g full-fat cream cheese
2 teaspoons wholegrain mustard
6 slices rye bread, halved diagonally
2 fillets hot smoked salmon, skin removed
1/2 tablespoon poppy seeds
12 edible flowers, such as violas (optional)
salt
freshly ground black pepper

Method

  1. Using a vegetable peeler or mandoline, slice the cucumber into ribbons and place in a bowl, then stir in the radishes, sugar, vinegar, a little salt and 3 tbsp water. Set aside to pickle for at least 30 minutes, stirring every so often.
  2. Beat the cream cheese and mustard together in a bowl with some seasoning. Toast the bread slices and cool briefly, then spread with cream cheese. Drain the pickled vegetables and divide between the toast slices. Flake over the hot smoked salmon, sprinkle with poppy seeds and top with an edible flower, if using.
Tags:
toast
bread
snacks
lunch
breakfast
dinner
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