Name: Hot Smoked Salmon with Dill Pickle
Cook time: 15 min
Yield: 8-12
Ingredients: 100g soft cheese; 75g crème fraîche; 50g Scottish smoked salmon; 50g hot smoked salmon; 2tsp lemon juice; 1 small bunch of dill, tender fronds picked and finely chopped; 25g gherkin, finely diced; 1tbsp gherkin pickle juice; Salt and freshly ground black pepper; 8 small brioche rolls or 8 slices of brown bread; Tiny sprigs of flat-leaf parsley, to garnish (optional); A small bunch of lamb’s lettuce, leaves picked (optional); the slices, spreading it out into an even layer. Place the lamb’s lettuce on top of half of the slices, if using, then carefully turn over the remaining bread to sandwich the filling. Cover and refrigerate them for 30min. Slice off the crusts and cut each sandwich into three 3cm x 9cm finger-size portions to serve.

VMG Recipes