Open-faced sandwich with salmon and pickled red onions
Delicious salmon on lightly toasted wholegrain bread, served with crisp lamb's lettuce and pickled red onions. This recipe doesn’t meet the full grain logo requirements, but it’s a great way to add more whole grains to your everyday meals
Ingredients
- 3 pieces whole grain wheat bread (with whole grain logo) – or rye bread as an alternative
- 100 gram hot-smoked salmon
- 30 gram cottage cheese
- 1 tbsp lemon juice
- A little pepper
- A few slices of pickled red onions
- 3 handfuls lamb’s lettuce (feldsalat) or baby spinach
Instructions
- Flake the hot-smoked salmon finely and mix it well with the cottage cheese, lemon juice, and a little pepper.
- Lightly toast the whole grain bread and layer first with lamb’s lettuce (or baby spinach), then top each slice with a couple of spoonfuls of the salmon mousse. Finish with pickled red onions and serve immediately.
- Tip: Mackerel or trout also work beautifully as alternatives to salmon.