• DISCOVER OUR • Story • ENJOY OUR • Recipes
Print Recipe
Smoked Salmon Triple Decker
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 50 g smoked salmon
  • 4 g drained capers
  • 30 g drained Ballymaloe Irish Beetroot
  • 6 slices of cucumber pickle
  • 2 tsp of Ballymaloe Mayo
  • 2 tsp of butter
  • Small squeeze of fresh lemon
  • Pinch of cracked black pepper
  • Sprigs of fresh dill or fresh fennel
  • 3 thin slices of seeded brown soda bread/ brown yeast bread/ or rye bread
Servings
Ingredients
  • 50 g smoked salmon
  • 4 g drained capers
  • 30 g drained Ballymaloe Irish Beetroot
  • 6 slices of cucumber pickle
  • 2 tsp of Ballymaloe Mayo
  • 2 tsp of butter
  • Small squeeze of fresh lemon
  • Pinch of cracked black pepper
  • Sprigs of fresh dill or fresh fennel
  • 3 thin slices of seeded brown soda bread/ brown yeast bread/ or rye bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Butter the three slices of bread and remember the centre slice needs to be buttered on both sides.
  2. Slather each slice with delicious Ballymaloe Mayo then start to layer.
  3. Start with the smoked salmon, top with a gentle squeeze of lemon juice, a sprinkle of freshly cracked black pepper then top with the drained capers, snippets of dill or fennel. Pop on the middle slice of bread and continue to layer.
  4. Top this layer with Ballymaloe Mayo then slices of cucumber pickle and Ballymaloe Beetroot Pickle. Pop on the final slice of brown bread.
  5. Apply a little pressure and slice in half. Enjoy every delicious crumb!
  6. To make this sandwich extra special as it is the Christmas holidays, add another sneaky layer of delicious smoked salmon to the top layer under the cucumber pickle and Ballymaloe Pickled Beetroot. Enjoy!
Categories: Sandwiches

All Content Copyright 2019. Ballymaloe Foods. All Rights Reserved.