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