Name: Scandinavian pickled cucumber and salad sandwich
Prep time: 5 minutes
Yield: 4
Ingredients: 175g cucumber, very thinly sliced; 1 red onion, very thinly sliced; juice half lemon; 2 tsp horseradish sauce; 2 tsp mayonnaise; 2 tbsp low-fat natural yogurt; 4 slices (approx. 25g per slice) German-style dark wholegrain rye bread; 4 handfuls mixed salad leaves; 100g smoked salmon; 1 tsp small capers; black pepper; 4 wedges lemon, to serve

Scandinavian pickled cucumber and salad sandwich

Open sandwiches make a delicious snack and reduce the amount of bread you’re eating.

Serves

Prep

5 minutes

Each 175g serving contains (excludes serving suggestion)

KCal

151

Carbs

15.9g

Fibre

1.8g

Protein

8.7g

Fat

5.5g

Saturates

1.0g

Sugars

6.0g

Salt

1.15g

Fruit/Veg Portion

What makes a healthy, balanced diet?

Ingredients

175g cucumber, very thinly sliced

1 red onion, very thinly sliced

juice half lemon

2 tsp horseradish sauce

2 tsp mayonnaise

2 tbsp low-fat natural yogurt

4 slices (approx. 25g per slice) German-style dark wholegrain rye bread

4 handfuls mixed salad leaves

100g smoked salmon

1 tsp small capers

black pepper

4 wedges lemon, to serve

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Method

Step 1

Mix the cucumber, red onion and lemon juice together and set aside.

Step 2

Mix the horseradish, mayonnaise and yogurt in a small bowl or cup.

Step 3

Spread each slice of rye bread with 1 tsp of the horseradish dressing.

Step 4

Scatter the salad leaves over the bread, then scatter half the cucumber and onion over the salad and drizzle the rest of the sauce on top.

Step 5

Now garnish with a little smoked salmon and scatter with the remaining onion and cucumber.

Step 6

Add a few small capers, a good grind of fresh black pepper and lemon wedges to serve.

Recipe tips

There are a lot of different types of rye bread available, but always look for wholegrain.
If you find the flavour a little strong, try a loaf made with sunflower or pumpkin seeds, instead.