Award-Winning Oak Smoked Irish Organic Salmon
The Scandinavians worked out long before us that the open sandwich is the right home for smoked salmon. Dark rye, butter, fish, something sharp on top. Five minutes from a cold kitchen to a plated lunch. Build them on a tray if you’re feeding people, cut them on the diagonal for the picnic, and don’t worry too much about prettiness. The contrast of pink salmon on dark rye does the styling for you.
Spread each slice of rye generously with butter, right to the edges. Don't be shy. The butter is doing flavour work, not just damage limitation.
Drape the salmon loosely over each slice. One slice's worth of salmon, folded rather than flat.
Tuck in the radish slices and cucumber ribbons.
Scatter the capers across. Then the dill, then the lemon zest, then a generous crack of black pepper.
Cut on the diagonal if serving as canapés. Leave whole if it's lunch.
