Salmon Toasts with Pickled Cucumber

Smoked salmon and pickled cucumber served on toasted malted grain bread.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Smoked Salmon, Fillet	Starter	Grill	Over 1 hour

Ingredients:

4 slices from an uncut malted grain loaf
1 cucumber, halved and deseeded
juice ½ lemon
2 x 15ml spoons sugar
2 x 125g packs smoked Scottish salmon, cut into strips

Method:

Preheat the grill to a moderate heat.

Place the bread slices under the grill and cook until golden on both sides, cut the slices in half vertically, then cut into triangles. Place back under the grill and cook until golden. Put to one side to cool.

Next grate the cucumber then place in a bowl along with the lemon juice and sugar, mix to combine then leave to pickle for 2 hours.

To serve: Arrange 4 pieces of melba toasts onto a serving plate, then top with some smoked salmon followed by some pickled cucumber. Drizzle some of the cucumber pickling juice around the edge of the plate. Serve immediately.