Poached Salmon, Yoghurt & Rocket with Brennans Wholewheat Brown Bread

Chef: Brennans
Prep: 10 mins
Poached Salmon, Yoghurt & Rocket with Brennans Wholewheat Brown Bread

200g cooked fresh salmon, flaked

75g natural yoghurt

2 spring onions, finely sliced

2 tbsp finely chopped tarragon (or dill)

juice ½ lemon

8 slices of Brennan’s Wholewheat Soda Bread

25g butter, at room temperture (optional)

½ tsp paprika (optional)

25g wild rocket

sea salt and freshly ground black pepper

Mix the salmon in a medium bowl with the yoghurt, spring onions, tarragon (or dill) and lemon juice. Season to taste with salt and pepper and set aside.

Spread one side of each of the bread slices with the butter (if using).

Spoon and spread the salmon mixture over 4 of the slices.

Sprinkle the paprika over (if using) and arrange the rocket leaves on top.

Top each with a remaining bread slice, buttered side down.

Either serve straight away or wrap up and keep chilled until ready to enjoy.

Serves
4

Preparation Time
10 minutes

Main ingredients
Fish

Recipe Type
Snacks, Sandwich

Cuisine
Irish

Level of Difficulty
Easy

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