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Sandwich with homemade salmon salad

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"with cucumber, dill and green bean salad"

Serves 2 people | Prep Time 25 minutes | Cook Time

Why I Love This Recipe

Allergens :Gluten-containing grains• Soy• Milk (including lactose)• Fish• Egg• Mustard

Ingredients You'll Need

200g green beans
1 red onion
1 cucumber
1 brown ciabatta
10g dill
160g pulled salmon
40g mayonnaise
60g arugula and lamb's lettuce
olive oil
balsamic vinager
salt and pepper


Preheat the oven to 180 degrees. Bring plenty of water, with a good pinch of salt, to the boil in a pan with a lid. Remove the stalk from the green beans and cut the green beans into 3 equal pieces. Cook the green beans for 4 - 6 minutes until al dente, then rinse with cold water and keep separately.

Chop the red onion. Make a dressing for each person in a salad bowl: 1/2 tbsp extra virgin olive oil, 1/2 tbsp white balsamic vinegar and 1 tsp mustard. Season the dressing with salt and pepper and mix in half of the red onion.

Cut off 4 slices per person from the cucumber to cover the sandwich. Dice the rest of the cucumber and mix it in the salad bowl with the dressing and red onion. Bake the ciabatta in the oven for 6-8 minutes.

Finely chop the dill. In a bowl, mix the salmon flakes with the mayonnaise, the rest of the red onion and the dill. Season with salt and pepper.

Mix the arugula and lamb's lettuce with the cucumber and red onion in the salad bowl. Also add the green beans.

Cover the sandwiches with the salmon salad and the cucumber slices. Place a sandwich on each plate and serve the green bean salad with it.

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