Smoked Salmon and Cucumber Sandwich Recipe

A classic afternoon tea recipe with a twist! This is a one finger sandwich you won't be able to turn down.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(8 votes) 4.4/5

Les ingrédients

Pour people
  • Slice(s) of white bread : 6 whole
  • Cream cheese : 200 g
  • Slice(s) of smoked salmon : 6 whole
  • Cucumber(s) : 0.5 whole
  • Blanched pistachio(s) : 50 g
  • Green cardamon pods : 6 whole
  • White sesame seeds : 25 g
  • Cumin seed(s) : 1 Tsp
  • Maldon salt : 3 pinch(es)


  • ETAPE 1

    Cut the cucumber in half, and scoop out the seeds with a spoon. Using a mandoline, slice the cucumber as thinly as possible. Sprinkle the cucumber slices with salt, and leave to render out its water in a colander.

  • ETAPE 2

    Beat the cream cheese to soften to a spreadable consistency. Slather each slice of bread with the cream cheese.

  • ETAPE 3

    Pat dry the cucumber with a paper towel.

  • ETAPE 4

    Layer the smoked salmon on three slices of bread. Divide the cucumber slices amongst the three sandwiches, and top with the remaining bread.

  • ETAPE 5

    Cut the crust off the sandwiches, and smear the edges liberally with the remaining cream cheese. Set aside until needed.

  • ETAPE 6

    Split the cardamom pods, and extract the brown seeds. Heat a frying pan to medium high, and toast the cardamom, cumin and sesame seeds until fragrant. Coarsely grind the seeds in a mortar. Add the the pistachio nuts, and grind down until you obtain a rough powder.

  • ETAPE 7

    Take each sandwich and roll the cream-cheesed-edges in the spice mix. Cut each sandwich into four triangles and serve.

Chef's tip

«The ground spice mix can be kept for at least a week in an airtight container, and is lovely sprinkled on dips such as hummus and on grilled meats and vegetables.»

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