Name: Hot-smoked salmon picnic loaf
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: British
Ingredients: 140g mayonnaise; 3 tbsp wholegrain mustard; zest 1 lemon plus 1 tbsp juice; small bunch dill finely chopped; 2 x long flat loaves of bread (we used long ciabatta); 4 fillets hot-smoked salmon (about 320g), skin removed and flaked; 2 tbsp small caper rinsed; 1 small cucumber thinly sliced; 100g radish thinly sliced; 2 large handfuls rocket watercress or pea shoots

Home
Recipes
Hot-smoked salmon picnic loaf

Hot-smoked salmon picnic loaf

Cassie Best

Save recipe

Serves 8 - 10

Easy

Prep: 30 mins

plus 2 hrs pressing

A star rating of 4 out of 5.4 ratingsRate

loading...

This pressed sandwich is perfect for picnics- along with flaked fish it's stuffed with radishes, cucumber, dill and mustard mayonnaise

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Runner beans with rocket & Parmesan

A star rating of 4 out of 5.5 ratings

Pea & bacon pasties

A star rating of 4.7 out of 5.9 ratings

Pink lemonade

A star rating of 4.3 out of 5.26 ratings

Ingredients

Nutrition

Units:

MetricUS

140g mayonnaise
3 tbsp wholegrain mustard
zest 1 lemon

plus 1 tbsp juice
small bunch dill

finely chopped
2 x long flat loaves of bread

(we used long ciabatta)
4 fillets hot-smoked salmon

(about 320g), skin removed and flaked
2 tbsp small caper

rinsed
1 small cucumber

thinly sliced
100g radish

thinly sliced
2 large handfuls rocket

watercress or pea shoots

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (10)

kcal303
fat15g
saturates2g
carbs28g
sugars3g
fibre2g
protein15g
salt2.8g

Method

step 1

Mix the mayo, mustard, lemon zest, dill and some seasoning in a bowl. Split the loaves in half lengthways and scoop out a little of the bread from the base of each loaf, giving you a hollow to fill.
step 2

Spread the mustardy mayo over the bread. Toss the flaked salmon with the lemon juice and capers, and divide between the loaves, filling the hollow base of each. Top with cucumber, radish and salad leaves, then press the lid on top.
step 3

Wrap each loaf in baking parchment, tie with string to secure, then place on a tray in the fridge. Weigh the loaves down by placing a chopping board and a few heavy cans on top. Leave for at least 2 hrs, or for up to 1 day before eating – this will press the loaves, making them easier to transport and eat. Pack into cool bags and slice into sandwiches when you are ready to eat.

Recipe from Good Food magazine, August 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now