Smoked Salmon Sandwiches with Ginger Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 (7-ounce) cucumbers, peeled, seeded, and cut into chunks |
1 (8-ounce) daikon radish, peeled and cut into chunks |
4 green onions, cut into 2-inch pieces |
1 (1-inch) piece fresh ginger, peeled and coarsely chopped |
1/4 cup rice vinegar |
1 teaspoon sugar |
1 teaspoon lower-sodium soy sauce |
1 (16-ounce) whole-wheat baguette, cut in half lengthwise |
12 large fresh spinach leaves |
1/4 pound thinly sliced cold-smoked salmon |
Directions:
1. Place cucumbers in a food processor; pulse 15 times or until finely chopped. Place in a large bowl. Add radish to food processor; pulse 15 times or until finely chopped. Add radish to bowl. Add green onions and ginger to food processor; process until minced. Add to bowl.
2. Combine vinegar, sugar, and soy sauce; stir until sugar dissolves. Pour over cucumber mixture; let stand at least 15 minutes. Drain in a fine mesh sieve, pressing to squeeze out excess moisture.
3. Preheat broiler.
4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up; broil 3 minutes or until toasted. Layer spinach, salmon, and relish on bottom half of bread; cover with top half of bread. Cut into 4 equal pieces.
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