Ingredients
- 150 ml (5.3fl oz) white wine vinegar
- 100 g (3.5oz) fructose (fruit sugar)
- 1 cucumber
- 8 slices smoked salmon
- 4 toasted sourdough or rye bread
- 2 avocados
- 1 unwaxed lemon
- zest and juice
- 1 bunch of dill
- 4 tbsp creme fraiche
- 1 handful cucumber pickles
- add to taste (ingredients listed separately)
- 1 pinch black pepper
- to taste
Instructions
- First, make the pickled cucumber.
- Place the white wine vinegar and fructose together in a small saucepan and warm through on a low-medium heat until the sugar completely dissolves.
- Allow to cool.
- Finely slice the cucumber and place in a deep bowl and add the cooled vinegar solution.
- Pickle for about 1 hour before serving.
- Please note, the cucumber keeps for about 6-8 hours however will turn soggy and slimy thereafter, so it is best to use up what you make on the day.
- To make your smrbrd, slice open the avocado and cut segments to place on the sourdough or rye bread.
- Fold the Norwegian smoked salmon on top of the avocado and then scatter the dill, squeeze some lemon juice on top and garnish with creme fraiche.
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