This is one easy-to-carry loaf, perfect for a picnic. Prepare it the night before so the flavours have time to soak in. This recipe is dairy and egg free.
Mayonnaise 140 g
Mustard 30 g
Lemon Zest and Lemon Juice 10 ml
Dill 5 g
Ciabatta Loaves 280 g (4 units)
Smoked Salmon Fillets 320 g
Capers 10 g (1 tbsp)
Cucumber (sliced) 60 g (1 small unit)
Radish (sliced) 100 g
Salad Leaves 80 g
2. Split the loaves in half lengthways and scoop out a little of the bread from the base of each loaf, giving you a hollow to fill.
3. Spread the mustardy mayo over the bread.
4. Toss the flaked salmon with the lemon juice and capers, and divide between the loaves, filling the hollow base of each. Top with cucumber, radish and salad leaves, then press the lid on top.
5. Wrap each loaf in baking parchment, tie with string to secure, then place on a tray in the fridge. Weigh the loaves down by placing a chopping board and a few heavy cans on top. Leave for at least 2 hours, or for up to 1 day before eating, this will press the loaves, making them easier to transport and eat. Pack into cool bags and slice into sandwiches when you are ready to eat.
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