Home > Recipes & Trends > Sandwiches > Smoked Salmon and Goat’s Cheese on Rye
  • Serves: 5


    • 25g caster sugar

    • 30ml white malt vinegar

    • 1 cucumber, cut into very thin strips

    • 5 slices rye bread

    • 100g Président® Soft Cream Cheese

    • 150g Cricket St Thomas Capricorn Goat’s Cheese 1.1kg, cut into 5 thin slices

    • 375g smoked salmon, sliced

    • fresh dill to garnish

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  • Method

    • 1 Place the sugar and vinegar in a small bowl and leave to dissolve for 5 minutes. Add the cucumber and leave to pickle for 10 minutes.

    • 2 Spread the bread with Tartimalin. Top with the smoked salmon and Goat’s Cheese.

    • 3 Drain the cucumber well, and use to garnish the sandwiches with the dill.

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