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Cucumber, Salmon & Avocado Finger Sandwiches

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14 December 2015 BY Julie Biuso
SERVES: Makes 24

Hot-smoked salmon & cucumber sandwiches

Hot-smoked salmon is not as rich as cold-smoked salmon. I prefer it in delicate sandwiches.

Ingredients
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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

Method
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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

Hot-smoked salmon & cucumber sandwiches

Hot-smoked salmon & cucumber sandwiches

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Comments

  1. dancome says

    July 14, 2016 at 2:53 am

    Hello ~ Awesome content ~ Thanks

    Reply

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Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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