Smoked salmon, pickled cucumber & cream cheese on rye
Regal New Zealand King Salmon recommends its Beech Wood Smoked Salmon for this recipe. It is cured in a sea salt and brown sugar mix, then smoked slowly at a low temperature over beech wood.
The result is a velvety texture with a vibrant color and faint sea salt aroma, leaving a lingering, mild and sweet smokiness.
INGREDIENTS
– 7 oz. of Regal Cold Smoked Salmon
– 1/4 cup wine vinegar
– 1/4 cup water
– 2 tbsp caster sugar
– 1/4 tsp salt
– 1/2 telegraph cucumber, thinly sliced
– 2 tbsp fresh dill, finely chopped
– 3.5 oz. cream cheese, softened
– 1 tbsp horseradish sauce
– 1/4 small red onion, thinly sliced
– 6 slices of rye bread
– 1-2 tbsp capers
– 1 tbsp fresh chives, chopped
METHOD
• Place vinegar, water, sugar and salt in a small saucepan.
• Bring to a simmer then remove from heat.
• Add the cucumber and dill and set aside.
• In a small bowl, mix together cream cheese and horseradish.
• Lightly toast rye bread, remove crusts and cut in half on an angle.
• Smear a spoonful of cream cheese on each piece of toast.
• Top with red onion, smoked salmon, pickled cucumber, capers and chives.
> For more information, visit Regal Salmon official website.
