Pickled Cucumber & Hot Smoked Salmon

Posh Toast

https://www.cutoutandkeep.net/projects/pickled-cucumber-and-hot-smoked-salmon • Posted by Quadrille

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. MAKES 12 TAKES 35 minutes

You will need

¼ Large Cucumber , halved lengthways 5 Radishes , very finely sliced 2 tsp Caster Sugar 2 ½ tbsp White Wine Vinegar 140 g /5oz full-fat Cream Cheese 2 tsp Wholegrain Mustard 6 Slices Rye Bread , halved diagonally 2 Fillets hot smoked Salmon , skin removed ó tbsp Poppy Seeds 12 Edible Flowers , such as violas Salt and Freshly Ground Black Pepper

Project Budget

Time

Difficulty

Description

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. MAKES 12 TAKES 35 minutes

Instructions

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.