James Strawbridge's Salmon Sourdough Sandwich

Serves 4

INGREDIENTS:

1 large Hobb’s House Sourdough Loaf, sliced lengthways
2 tbsp sauerkraut
8-12 sliced gherkins
1 apple finely sliced
200g MacNeil’s Smokehouse Herefordshire Cider & Apple Cured Salmon
200g Creamy Feta and Greek Yogurt Spread

 

For the pickled shallot:

1 shallot, thinly sliced into rings
50ml cider vinegar
150ml boiling water
2 tbsp caster sugar
1 tbsp chopped dill
Pinch of pickling spices – yellow mustard seeds, black pepper, chilli flakes
Pinch of salt

 

METHOD:

1. Pickle your shallots in your vinegar solution for 15-20 mins.
2. Then prepare your open sandwich by spreading the Feta and Greek Yogurt Spread on the freshly baked sourdough and top with slices of apple.
3. Next, add gherkins then cured salmon. Top with sauerkraut and pickled shallots.