Name: Potato Bread with Salmon & Pickled Cucumber
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 105g tinned salmon (bones removed; tuna can be substituted); 1 tbsp fresh dill, finely chopped (or other soft herbs); 1 tsp olive oil; Freshly ground black pepper, to taste; Pinch of cumin; 2 tsp sea salt; ½ cucumber, sliced into thin ribbons; 2 tbsp caster sugar; 3 tbsp white or red wine vinegar; 1 dried bay leaf; 400g (14oz) cold mashed potatoes; 40g (1½oz) melted butter; 90g (3oz) self-raising flour (or blended oats mixed with 1 tsp baking powder for a gluten-free option); Pinch of salt; Dash of oil, for frying

Potato Bread with Salmon & Pickled Cucumber

Author: belhas.jalil Cooking Method:Pan-Frying Cuisine:European Courses:Appetizer, Lunch Recipe Keys: H Healthy N Nut-Free E Egg-Free

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time: minutesServings:4 servingsCalories:300 kcal Best Season:Suitable throughout the year

Description

This dish combines crispy, golden potato bread with flaky salmon and tangy pickled cucumber for a well-balanced and flavorful meal. It’s quick to prepare and uses pantry-friendly ingredients!

Ingredients

105g tinned salmon (bones removed; tuna can be substituted)
1 tbsp fresh dill, finely chopped (or other soft herbs)
1 tsp olive oil
Freshly ground black pepper, to taste
Pinch of cumin
2 tsp sea salt
½ cucumber, sliced into thin ribbons
2 tbsp caster sugar
3 tbsp white or red wine vinegar
1 dried bay leaf
400g (14oz) cold mashed potatoes
40g (1½oz) melted butter
90g (3oz) self-raising flour (or blended oats mixed with 1 tsp baking powder for a gluten-free option)
Pinch of salt
Dash of oil, for frying

Instructions

In a bowl, mix salmon, dill, and olive oil. Season generously with black pepper. Set aside.
Sprinkle sea salt over the cucumber ribbons and leave for 30 minutes. After 30 minutes, squeeze the cucumber dry using a clean tea towel or muslin.
In a saucepan over low heat, warm the sugar, vinegar, and bay leaf until the sugar dissolves.
Remove from heat, add the cucumber, and let it sit while you prepare the bread.
In a bowl, mix mashed potatoes, melted butter, flour, and salt. Shape the mixture into a flat round disc that fits your frying pan.
Heat a little oil in a non-stick frying pan over medium heat.
Fry the potato bread for a few minutes on each side until golden brown.
Remove from heat and slice into 4 triangles.
Spoon the salmon mixture onto the warm potato bread.
Serve with the pickled cucumber on the side.
Sprinkle with a pinch of cumin and extra salt, if desired.

Notes

This dish is light yet satisfying, packed with texture and flavor. Perfect as a brunch, light lunch, or even a creative appetizer!

Keywords:Bread, Lunch Recipe, Potato Bread

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