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.


Preparation Time
10 minutes

Main ingredients

Recipe Type
Snacks, Sandwich


Level of Difficulty

Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device in cookies to serve you personalized content and ads.

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.