Name: Rye toasts with smoked salmon and pickled vegetables
Prep time: 25 min
Total time: 25 min
Ingredients: 2 large (800g) telegraph cucumbers; 2 teaspoon sea salt; 2 tablespoon finely chopped dill; 1 tablespoon white wine vinegar; 1 medium (170g) red onion, sliced finely; 1 tablespoon lemon juice; 24 slices rye bread; 250 gram cream cheese; 2 tablespoon finely chopped capers; 200 gram smoked salmon

Rye toasts with smoked salmon and pickled vegetables

This simple recipe gives a gourmet edge to the classic toasty. With silky smoked salmon, cream cheese and crunchy rye bread you'll breathe new life into a lunch time staple.

Makes 12 Item

Prep

25M

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Ingredients

2 large (800g) telegraph cucumbers

2 teaspoon sea salt

2 tablespoon finely chopped dill

1 tablespoon white wine vinegar

1 medium (170g) red onion, sliced finely

1 tablespoon lemon juice

24 slices rye bread

250 gram cream cheese

2 tablespoon finely chopped capers

200 gram smoked salmon

Method

1.Preheat oven to 180°C / 160°C fan-forced.

2.Using a vegetable peeler, slice cucumbers into long ribbons. Place cucumber ribbons in a large bowl and scatter with 1 teaspoon of sea salt. Toss gently and then leave to marinate for 10 minutes. Squeeze any excess liquid from the cucumbers, then place into a bowl with the chill and vinegar.

3.Meanwhile, place the sliced onion in a separate bowl and sprinkle with the remaining salt. After 10 minutes, drain any liquid from the onion and lightly rinse with cold water. Return the onion to a clean bowl and add the lemon juice.

4.Using a medium cookie cutter (7.5cm), cut 24 rounds of rye bread. Place on a baking tray and toast in oven for 5-8 minutes or until crisp.

5.In another bowl, combine the cream cheese and capers.

6.Spread some of the cream cheese over half the bread rounds. Top with salmon, pickled vegetables and remaining rye bread rounds.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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