Smoked Salmon Tartines with Wasabi Cream

Anna Paolozzi has created this great recipe which we are very lucky to share with you, enjoy!

Iif you like smoked salmon and cream cheese bagels, this tartine recipe is based on that but really ramped up flavour and texture wise. I made these last night for a dinner party, and they went down really well. They are a great combo of tangy sweet savoury crunchy and creamy. I replaced the smoked salmon with slices of avocado for one of my veggie friends who doesn't eat fish and she really loved it. You need to make the pickled cucumber and pink pickled onions in advance, the methods are below and in my recipe archive, and they are beyond easy. I really can't wait to make them again, I really love them and they are perfect for a date night.

Recipe (Serves 6 as a starter and two to three as a meal)

Ingredients

I loaf of rye bread
150g cream cheese or dairy free vegan cream cheese
baby salad leaves
100g smoked salmon
Half a cucumber
a small bunch of dill
1/2-1 teaspoons of wasabi depending on taste
2 teaspoons of maple syrup
1/4 cup of white wine vinegar
1 lemon plus it's zest
Salt and pepper
Some pink {pickled onions} go to this recipe for info

How
Firstly, follow my easy recipe for pink pickled onions as above and store in fridge for at least 24 hours.

Secondly make the pickled cucumber by slicing thinly into strips with a potato peeler or mandolin on a fine setting. Place them in a jar with half a teaspoon of salt, the maple syrup, the vinegar, a tablespoon of the dill chopped and a grinding of pepper. Leave to steep in the fridge for a few hours or overnight.

Whip the wasabi into the cream cheese, this is easier if it's at room temperature first. This gives it a lighter texture. Toast six slices of the rye bread and when cooled butter them with a layer of the whipped cream cheese mixture. Next place a piece or two of the drained cucumber on each slice. Then fold a slice of smoked salmon on to each piece followed by a few baby leaves, some pink pickled onions and teeny sprigs of dill and the lemon zest. Finish off with a grinding of pepper, a little salt and serve with a wedge of lemon for squeezing over the top(optional)

Recipe content and pictures are by www.myprimrosehillkitchen.com