200g salmon fillet
100g smoked salmon, finely chopped
2 tbsp crème fraiche
2 tbsp mayonnaise
1 tsp creamed horseradish
2 tbsp fresh chives, chopped
1 tbsp fresh dill, chopped
Juice of 1/2 a lemon
1/2 tsp cayenne pepper
Salt and black pepper
4 brioche rolls
2 tbsp butter, melted, for brushing
Sour cream and onion crisps, crushed, plus extra to serve
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.
Per serving 401kcals, 24.9g fat (5.4g saturated), 25.6g carbs (0.8g sugars), 18.6g protein, 1.7g fibre, 0.739g sodium