Salmon with pickled cucumber and dill and horseradish yoghurt on rye

• Serves: 2
• Takes: 15 mins

Ingredients

• Zest and juice of 1 unwaxed lemon
• 1 tbsp caster sugar
• ½ cucumber, shaved into ribbons using a peeler
• 2 heaped tbsp Greek yoghurt
• 2 tsp dried or fresh dill, chopped (plus extra to serve, optional)
• 1 tsp horseradish sauce
• 2 slices of rye bread or sliced butter, to spread
• 1 tsp zup mustard (or Dijon mustard)
• 125g roasted salmon

Method

1. Mix the lemon juice and sugar in a bowl (add extra zest if you prefer a sharp flavour), then add the cucumber ribbons and toss to coat. Set aside.
2. In a separate bowl, mix the Greek yoghurt with the lemon zest, dill and horseradish; season to taste.
3. Toast the bread, then spread with butter and mustard. Top with the salmon and a dollop of the yoghurt mix, then add the cucumber and extra dill, if you like.