Cold-Smoked Salmon Sandwiches with Microgreens
Annabel Langbein Media
- Prep time:
- 5 mins
- Serves:
- 2
- 6 slices soft wheatmeal sandwich bread
- 100g cold-smoked salmon
- 12-14 thin slices cucumber
- 3 small handfuls microgreens, cress or rocket
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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