Hot Salmon Sandwich

Inspired by the Scandinavian mega trend, this hot salmon sandwich is a real crowd pleaser. Enjoy as part of a buffet menu or simply as a lunch time offering.

12 Mins



6 Slices of a Kara Malted Bloomer

500g smoked salmon, skin on

6 tbsp mayonnaise

1 Shallot, diced

1 tbsp finely sliced dill

2 tsp lemon juice

Black Pepper to taste

300g thinly sliced raw beetroot


100g Brown Sugar

700ml of White Wine Vinegar

50ml Olive Oil

60g Rocket

2 tsp hot mustard



 For the smoked salmon filling, start by carefully removing the skin and setting it aside.

Shred the salmon and mix with mayonnaise, shallot, dill, lemon juice and black pepper.

In a separate bowl mix the sliced beetroot with salt, vinegar sugar and leave to pickle.

Begin to toast the slices of Kara’s White Bloomer Bread, once golden brown, cut in half. To assemble the sandwich, place a generous spoonful of salmon mixture in the centre of the bread and spread. Add rocket and a few slices of pickled beetroot.

Add a small dollop of hot mustard to each slice and serve.

This recipe uses

Medium White Bloomer


Medium White Bloomer

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