Hot-smoked salmon is not as rich as cold-smoked salmon. I prefer it in delicate sandwiches.
⅓ telegraph (tender-skinned) cucumber, peeled and sliced very thinly
30–50g (1-2 ounces) hot-smoked salmon
1 large perfectly ripe avocado, halved, pit removed and flesh scooped out
1 Tbsp lime juice
Flaky sea salt
Freshly ground white pepper, optional
12 slices fresh white bread, sandwich thickness
Mayonnaise (use a ready-made premium brand) for spreading
4 large mint leaves, shredded just before assembling sandwiches
1 Cut cucumber slices in half, then lay them on paper towels and pat dry.
2 Remove skin from salmon, flake flesh and mop dry with paper towels.
3 Mash avocado with a fork, working in plenty of lime juice and a little flaky sea salt and white pepper, if using.
Spread 4 slices of bread with half the avocado. Put on a layer of smoked salmon, using half of it. Lightly spread 4 slices of bread with mayonnaise and put them on top of the salmon, mayonnaise side down. Spread the top of these slices with mayonnaise, then put on a layer of cucumber, season with a little salt and sprinkle over mint. Put on remaining salmon. Spread last 4 slices of bread with avocado and put them on the top of the sandwiches.
5 Press down gently on sandwiches, then cut off crusts with a sharp serrated knife. Cut sandwiches into three long fingers each, then cut these in half. Keep sandwiches fresh as described HERE. They’ll keep at room temperature for up to 1 hour. If preparing further ahead, refrigerate but bring to room temperature before serving.
Photography Aaron McLean http://www.aaronmclean.com