Ingredients
15 ml (1 tbsp) rapeseed oil
15 ml (1 tbsp) lemon juice
60 ml (¼ cup) fresh dill, chopped
15 ml (1 tbsp) caper brine
4 salmon fillets (approx. 150 g / ⅓ lb each)
250 ml (1 cup) ricotta
30 ml (2 tbsp) capers
Pickled onions:
½ red onion, thinly sliced
15 ml (1 tbsp) lemon juice
15 ml (1 tbsp) cold water
2 ml (½ tsp) sugar
1 ml (¼ tsp) salt
8 slices of St-Méthode Protein Loaf
2 small cucumbers, thinly sliced lengthways
About 250 ml (1 cup) rocket
Butter
Preparation
- Combine the rapeseed oil, lemon juice, half the dill and half the caper brine. Season with salt and pepper. Add the salmon, coat well and marinate in the fridge for 30 minutes to 1 hour.
- Mix the ricotta with the remaining dill, the remaining caper brine and the capers (some chopped, some left whole). Season to taste.
- Combine the onion with the lemon juice, water, sugar and salt. Leave to pickle for 30 minutes.
- Cook the salmon under the grill or in an air fryer for 8-10 minutes, depending on its thickness and your preferred level of doneness.
- Toast the bread slices.
- Spread the caper ricotta over 4 slices of bread. Top with the salmon, cucumber, rocket and pickled onions. Close with the remaining slices and serve.