Hot Smoked Salmon & Cucumber Open Sandwiches

Cooking time
Serves6-8 people
Hot Smoked Salmon & Cucumber Open Sandwiches

Open sandwiches loaded with fresh, zingy toppings are brilliant for buffets. Beat together a creamy mix of mascarpone, horseradish and lemon. Then use it to top slices of spelt & rye sourdough bread. Add crunchy cucumber and radishes. Some flakes of hot smoked salmon. And peppery edible flowers to finish. Beautiful. And delicious.


  • 150g mascarpone
  • 1 tsp horseradish relish
  • 1 lemon
  • 6 slices of spelt & rye sourdough bread
  • 110g cucumber
  • 5 radishes
  • 130g hot smoked salmon
  • A handful of edible flowers

Prep: 15 mins | Cook: nil

Buy the ingredients to start making your own
Add Ingredients To Basket


1. Spoon the mascarpone into a bowl. Add the horseradish relish. Grate in the zest from the lemon. Squeeze in the juice of ½ lemon. Add a small pinch of salt and plenty of pepper. Beat together to mix. Spread the mascarpone over 6 thin slices of spelt & rye sourdough bread.
2. Very thinly slice the cucumber. If you have a mandoline, you can use that. Remove the leaves from the radishes and very thinly slice them. Break the hot smoked salmon into chunks.
3. Cut each slice of bread into 4 quarters. Top the quarters with a few slices of cucumber, radish and a little hot smoked salmon. Add a couple of edible flowers to each quarter. Squeeze over a little lemon juice and serve. These sandwiches are best eaten within 2 hrs of being assembled.
Shopping List
Add main ingredients to basket
Kitchen Cupboard
Add cupboard ingredients to basket

Make a list of your favourite things by clicking on the heart. This will come in handy when placing your orders.

Start your favourites list now New to Abel & Cole? Sign up here

Back to the shop