Scandinavian pickled cucumber and salad sandwich
prep: 5 minutes
serving: 4
Nutrition Facts
each serving
KCal
151
Carbs
15.9g
fiber
1.8g
Protein
8.7g
Fat
5.5g
Saturates
1g
Sugars
6g
Salt
1.15g
Fruit/Veg Portion
1
Ingredients
all 12 types- 175g cucumber, very thinly sliced
- 1 red onion, very thinly sliced
- juice half lemon
- 2 tsp horseradish sauce
- 2 tsp mayonnaise
- 2 tbsp low-fat natural yogurt
- 4 slices (approx. 25g per slice) German-style dark wholegrain rye bread
- 4 handfuls mixed salad leaves
- 100g smoked salmon
- 1 tsp small capers
- black pepper
- 4 wedges lemon, to serve
Directions
6 steps in totalStep 1
Mix the cucumber, red onion and lemon juice together and set aside.
Step 2
Mix the horseradish, mayonnaise and yogurt in a small bowl or cup.
Step 3
Spread each slice of rye bread with 1 tsp of the horseradish dressing.
Step 4
Scatter the salad leaves over the bread, then scatter half the cucumber and onion over the salad and drizzle the rest of the sauce on top.
Step 5
Now garnish with a little smoked salmon and scatter with the remaining onion and cucumber.
Step 6
Add a few small capers, a good grind of fresh black pepper and lemon wedges to serve.
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