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Cold-Smoked Salmon Sandwiches with Microgreens
6 slices soft wheatmeal sandwich bread 100g cold-smoked salmon 12-14 thin slices cucumber 3 small handfuls microgreens, cress or rocket
© Annabel Langbein Media
Spread each slice of bread on one side with butter or mayonnaise. Divide the salmon, cucumber and greens between 3 bread slices. Season, then place bread lids on top. To remove crusts, stack sandwiches on top of one another and cut through all layers at the same time. Cut into 4 diagonally or into 3 fingers.
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