Maple-glazed smoked salmon with pickled cucumber sandwich recipe
Turning a sandwich from bland to grand is easy with a few tasty tweaks. This sandwich combines the classic curried flavour of coronation chicken (here in mayonnaise form) with rich smoked salmon and crunchy homemade pickles.
Pickling your own veg is surprisingly easy, and it’s a great way to preserve produce for longer. In fact, you can pickle pretty much anything you have in hand – carrots, red onions and radishes are all great options. This recipe even repurposes half of the pickle liquid into a glaze.
Things to note:
The pickled cucumber will need to be refrigerated for at least 3 hours, ideally overnight. Once refrigerated it will keep for 2 weeks.
To create beautiful cucumber ribbons, use a vegetable peeler or a mandolin to slice the cucumber vertically. For best results, look for a seedless variety of cucumber.
If you are planning to take these sandwiches to a street party or picnic, wrap them in baking paper (parchment). You could also add a ribbon, if you’re feeling fancy.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
For the pickled cucumber:- 1 cucumber
- 200 ml pure maple syrup
- 200 ml maple vinegar
- 2 star anise
- 2 bay leaves
- 5 white peppercorns
- 6 tbsp mayonnaise
- 3 tsp mild curry powder, to taste
- 2 tbsp mango chutney
- 0.5 tsp ground cinnamon
- 10 slices of sourdough
- 4 slices of smoked salmon
- 2 tbsp fresh coriander, chopped
- 1 fresh cilantro, chopped
- 1 handful rocket leaves
Details
- Cuisine: British
- Recipe Type: Party food
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
For the pickled cucumber:
- Thinly slice the cucumber.
- Pour the maple syrup and maple vinegar into a pan then bring to a boil.
- Add the star anise, bay leaves and white peppercorns, then pour the hot mixture into a jar.
- Leave to cool, then add the sliced cucumber.
- Transfer your jar to the fridge for at least three hours, and preferably overnight.
- Drain half of the liquid into a pan, then boil until you get a nice sticky glaze. Set aside.
For the coronation mayonnaise:
- In a bowl, add all the coronation mayonnaise ingredients and mix well.
To serve:
- Brush the smoked salmon with the glaze you made from the pickle juice and sprinkle it with fresh coriander (cilantro).
- Spread the coronation mayonnaise on both breads.
- Fill the sandwich with pickled cucumbers, glazed smoked salmon and rocket (arugula) leaves.
Recipe courtesy of Maple from Canada, the official UK website and brand for Québec Maple Syrup Producers.
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