Tinned Salmon and Cucumber Sandwich Recipe
Ingredients
| 1 cucumber, peeled and sliced thinly | ||
| Ground black pepper | 1 To taste | |
| Lemon juice | 5 Milliliter | |
| Salmon | 198 Gram | |
| Lemon juice | 5 Milliliter, squeezed | |
| Bread slice | 6 8 | |
| Unsalted butter | 50 Gram, salted | |
| Salt | To Taste | |
Directions
GETTING READY
1. In a container place the cucumber slices and add the salt, pepper and first quantity of lemon juice.
2. Roll the cucumber in the seasoning so that each slice is coated.
MAKING
3. Draining the fish remove any skin and bone.
4. Mash the flesh and blend with the second quantity of lemon juice or vinegar, and add salt and pepper to taste.
5. Coat the bread evenly and quite thickly with the butter.
6. Apply a generous layer of salmon over half the slices of bread.
7. Place slices of the prepared cucumber over the salmon.
8. Press the other slices of bread on top.
9. Trimming off the crusts cut into squares or triangles.
1. In a container place the cucumber slices and add the salt, pepper and first quantity of lemon juice.
2. Roll the cucumber in the seasoning so that each slice is coated.
MAKING
3. Draining the fish remove any skin and bone.
4. Mash the flesh and blend with the second quantity of lemon juice or vinegar, and add salt and pepper to taste.
5. Coat the bread evenly and quite thickly with the butter.
6. Apply a generous layer of salmon over half the slices of bread.
7. Place slices of the prepared cucumber over the salmon.
8. Press the other slices of bread on top.
9. Trimming off the crusts cut into squares or triangles.
Chef
