Summer Sandwich Series – Hot Smoked Salmon with a Lime Kelp Cucumber Pickle

Here is the next sandwich in my series, smoked salmon with a fresh zingy pickle to go with it. The sharp zesty pickle compliments the richness of the salmon. I hadn’t eaten hot smoked fish much until I moved to New Zealand but the Kiwis are mad on hot smoking and living out by the beach there always seems to be someone out catching or smoking fish. We are very lucky, we have very generous friends who often drop off a fish or two, sometimes raw, sometimes already smoked. In fact our old electric oven which we were about to throw away got converted into an outdoor smoker by our neighbour, it’s very effective and you have to love the Kiwi ingenuity of it.

The salmon for the sandwich was bought from the local farmers market, smoked with lime and a local Horopito leaf. The Horopito has a peppery taste to it and has been used by the Maori as a medicinal and culinary herb for centuries.

Ingredients for Cucumber Pickle
1 cucumber, peeled
1 tsp Lime Kelp Seasoning – Pacific Harvest
1 inch fresh ginger, finely grated
Juice of one small lime
Handful coriander leaves, chopped
1tsp honey or brown sugar
Pinch of chili powder
Salt and pepper to taste

Method
Use the peeling to peel the cucumber into ribbons.
Add all ingredients except cucumber to a bowl and combine.
Add cucumber ribbons and toss through dressing.
Season to taste with salt and pepper.
Assemble sandwiches immediately as you want the cucumber fresh and crisp
The rest of the sandwich is the hot smoke salmon and slices of avocado.

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