PREP 10 MINS

SERVES 8

smoked-salmon100ml white wine vinegar

2tsp sea salt

2tbsp golden caster sugar

1tbsp fresh chopped dill

1 cucumber

8tbsp wasabi mayonnaise (Hellmans)

500g pumpernickel bread, sliced

350g sliced Oak smoked salmon

juice of 1 lime

 

1      Pour the vinegar, salt, sugar and dill into a plastic sealable box. Stir to combine. Drag a vegetable peeler lengthways down the cucumber, to make ribbons. Put the cucumber into the vinegar mixture. Seal and chill for up to 1 day.

2  Spoon the wasabi mayo into individual little pots. Arrange cucumber ribbons and bread on individual starter plates. Divide out the smoked salmon, between the plates. Season with ground black pepper and squeeze a hint of lime juice over the fish.

PER SERVING: 334 CALS, 17g FAT (2.5g SATURATED), 31g CARBS