Miniature open sandwiches

It is Mother's Day tomorrow and these pretty little bites seem to fit the bill perfectly with the soft pink and green of the pickled vegetables and the salmon. They are quick and easy to prepare and store. They can be made larger to serve as a tasty lunch and are delicious any day of the year. Why not give them a try.

Ingredients

Thinly sliced rye bread

Cream cheese

Kiln roasted salmon or use smoked salmon

Mint

Pickled radish slices and pickled cucumber slices

Pickled Radish ingredients:

A few large radishes

30mls red wine vinegar

30g caster sugar

1/4 tsp salt

Pickled Cucumber ingredients:

1 Cucumber

Red chilli

30 mls white wine vinegar

30g caster sugar

1/4 tsp salt

Method:

Take the crusts off the bread and cut into small rectangles

Spread cream cheese down the centre of the bread rectangle.

Arrange 3 small, even sized pieces of salmon across each piece of bread with slices of pickled radish and pickled cucumber.

Store in the fridge until needed. Add a few tiny mint leaves to serve.

Method for radishes:

In a small saucepan, combine the vinegar with 30mls of water and the salt and sugar to dissolve. Cool.

Wash and thinly slice the radishes and immerse in the cooled pickling liquid. Leave for several hours or overnight until the radish slices turn pink (leaving the ends of the radishes in with slices helps this process).

Method for pickled cucumber:

In a small saucepan, combine the vinegar with 30mls of water and the salt and sugar to dissolve. Cool.

Peel and deseed the cucumber. Cut long slices and immerse in the cooled pickling liquid. Add the chilli and leave for several hours. Cut out circles when ready to use.