There is something quintessentially British about salmon and cucumber sandwiches. They just scream old-fashioned English picnic. We’ve updated them here with lightly baked salmon coated in soft herbs and a fresh cucumber and bread salad . . . definitely one to share with friends in the garden on a summer’s day.
SERVES 6
5½ pounds whole salmon fillet, pin-boned
3 tablespoons English mustard
1 teaspoon malt vinegar
3 tablespoons freshly chopped mint leaves
3 tablespoons freshly chopped tarragon
3 tablespoons freshly chopped parsley
Sea salt and freshly ground black pepper
For the salad
2 beefsteak tomatoes
2 large cucumbers, chopped into chunky rounds
1 red onion, very thinly sliced
1¼ pounds sourdough bread, torn into chunks
2 tablespoons freshly chopped dill
1 red chilli, finely sliced
1 teaspoon sugar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1. Preheat the oven to 325°F and line a large baking sheet with parchment paper.
2. Lay the salmon fillet skin side down on the baking sheet. Combine the English mustard and malt vinegar and brush onto the salmon fillet.
3. Mix the herbs and salt and pepper together in a bowl until thoroughly combined, then cover the top of the salmon with this herb mix, pressing to coat in an even layer. Cook the salmon in the oven for about 20 minutes, until just cooked. Remove from the oven and allow to rest.
4. Meanwhile make the salad. Take a large Tupperware container and roughly tear the tomatoes into it with your hands, giving them a really good squeeze. Add the remaining ingredients and seal the container, then proceed to give it a good hard shake for 60 seconds—the cucumber will be bashed around and the bread will absorb some of the juice. Set aside for 10 minutes to let the flavors infuse before serving with the salmon.