Sal­mon & Pick­led Cu­cum­ber on Rye with Av­o­cado & Edamame Spread

NZ House & Garden - - HOMES -

For these pretty lit­tle open sand­wiches, we used the strik­ing kaf­fir lime and beet­root gravlax from Matakana Smoke­house (matakanasmoke­housenz.com), but your favourite gravlax or even cold-smoked sal­mon would be great, too.

150g sliced gravlax

Thinly sliced pumper­nickel or rye bread (firm

style)

Edi­ble flow­ers and fresh dill for gar­nish

AV­O­CADO SPREAD

1 ripe av­o­cado

1 cup shelled edamame beans (de­frosted) 1 spring onion, chopped

1 ta­ble­spoon may­on­naise

1 ta­ble­spoon lime juice

2 tea­spoons fish sauce

1-2 ta­ble­spoons chopped fresh dill

PICK­LED CU­CUM­BER

½ tele­graph cu­cum­ber ¹⁄³ cup rice wine vine­gar ¼ cup sugar

1 tea­spoon pick­ling spice ¼ tea­spoon salt

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