Serves 4
adjust servings:

Tick the ingredients you need to add your shopping list.

  1. Fill a small pot two-thirds full with cold water. Add a generous pinch of salt and bring to a simmer.
  2. Gently lower the salmon fillet into the simmering water and poach for one minute, then remove from the heat. Allow the salmon to cool in the water — it will keep cooking gently.
  3. In a bowl, combine the smoked salmon, crème fraiche, mayonnaise, horseradish, chives, dill, lemon juice, cayenne and some salt and pepper. Stir to combine.
  4. Remove the cooled salmon fillet from the water, pat dry and peel away the skin. Flake the salmon into the bowl and gently fold into the crème fraiche mixture.
  5. Split the brioche rolls by cutting vertically down into them. Brush lightly with melted butter, both inside and out. Heat a griddle pan over a medium-high heat and griddle the rolls for one minute on each side.
  6. Fill the warm rolls with the salmon mixture. Sprinkle some crushed sour cream and onion crisps over each portion of the filling, then serve with pickled gherkins and some extra crisps on the side.

Nutrition Facts

Per serving: 401kcals, 24.9g fat (5.4g saturated), 25.6g carbs (0.8g sugars), 18.6g protein, 1.7g fibre, 0.739g sodium

DinnerPicnicFish & seafoodLunch & snacksSpecial OccasionsLeftoversAfternoon teaQuick and easyComfort food

Popular in Picnic

Mozzarella and prosciutto ciabatta sandwiches