• 30minutes

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Nutrition Info . . .

VitaminsC, D
MineralsCalcium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1/2 baguette

  2. 60g butter, softened

  3. 2 tsp lemon juice

  4. 2 tsp lemon zest

  5. 2 tbs finely chopped chives

  6. 1 large Lebanese cucumber, trimmed

  7. 1 tbs baby capers

  8. 2 tbs creme fraiche (see note) or sour cream

  9. 400g hot-smoked salmon fillets, (see note) skinned

  10. 1/2 cup rocket leaves

Instructions Jump to Ingredients ↑

  1. Trim end from baguette and discard. Cut a slit lengthwise along top, cutting down almost to the base, then carefully prise open without splitting. Pull out soft bread, leaving a 5mm-thick crust ‘shell’. (You can keep the soft bread to make breadcrumbs for another use.)

  2. Place butter, lemon juice, zest and chives in a bowl. Stir to combine, then season with salt and pepper. Spread butter mixture over baguette shell.

  3. Coarsely grate whole cucumber, then squeeze out excess moisture. Combine in a bowl with capers and crème fraîche.

  4. Flake salmon, then pack in baguette. Using a knife, make a groove lengthwise in fish filling, then pack in cucumber mixture. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 1 day.

  5. Cut baguette into 4, remove wrap and top with rocket leaves to serve.


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