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Smørrebrød Inspired Smoked Salmon Open Sandos

with Creamy Dill Potato Salad and Pickled Cucumber

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Recipe Development TeamUpdated on January 08, 2026

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Calories

:

667 kcal

Protein

:

26.2g protein

Total

:

25 minutes

Difficulty

:

Easy

Allergens:

Wheat
Barley
Cereals containing gluten
Milk
Fish
Cereals containing gluten
Rye
May contain traces of allergens
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Lemon

1 unit(s)

Baby Cucumber

1 bunch(es)

Dill

2 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten, Cereals containing gluten, Rye, May contain traces of allergens)

150 grams

Soured Cream

(Contains: Milk, May contain traces of allergens, Milk)

100 grams

Smoked Salmon

(Contains: Fish)

20 grams

Wild Rocket

Nutritional information

Energy (kJ)2791 kJ

Energy (kcal)667 kcal

Fat24.4 g

of which saturates10.2 g

Carbohydrate93.2 g

of which sugars9.2 g

Dietary Fibre8.6 g

Protein26.2 g

Salt2.3 g

Potassium1169.6 mg

Calcium53.1 mg

Iron1.7 mg

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Knife

•Large Saucepan

•Small Bowl

•Zester

•Large Bowl

Instructions

1

a) Boil a full kettle of water. Meanwhile, chop the potatoes into 2cm chunks (no need to peel). Pour the boiling water into a large saucepan with 0.5 tsp salt for the potatoes.

b) When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-17 mins.

c) Drain in a sieve and run under cold water. Then set aside to cool.

2

a) While the potatoes boil, trim the cucumber and thinly slice into rounds.

b) Meanwhile, zest and halve the lemon.

c) In a small bowl, combine the cucumber with a good squeeze of lemon, a pinch of sugar and a pinch of salt. Toss to coat and set aside to pickle.

3

a) Meanwhile, roughly chop the dill (stalks and all).

b) Halve the ciabattas.

4

a) In a large bowl, combine the soured cream, two thirds of the dill, a pinch of lemon zest and a good squeeze of lemon juice.

b) Drizzle in some olive oil (if you'd like) and season generously with salt and pepper. Set aside for now.

5

a) Toast the ciabatta halves in your toaster until golden.

6

a) When everything's ready, share the toasted ciabattas between serving plates and spread over half the soured cream.

b) Top the with the cucumber slices and smoked salmon. Sprinjle over the remaining dill and lemon zest.

c) Add the potatoes to the remaining soured cream dressing and toss to coat. Season with more salt and pepper if you feel it needs it.

d) Serve the potato salad and rocket alongside. Drizzle a little olive oil over the leaves to finish.

Enjoy!

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