With the rich flavours of the salmon and a tangy sauce this hearty sandwich recipe is great for both lunch and dinner.


  • 8 slices rye sourdough bread

  • Olive oil

  • 400g Huon Blackened Spice Hot Smoked Salmon

  • 1 cup sauerkraut, drained

  • 4 handfuls of watercress or rocket (arugula)

  • 1 red onion, thinly sliced

  • ½ cup Greek yoghurt

  • 1 tbsp chopped rinsed capers

  • 1 tbsp chopped dill

  • 1 tbsp chopped gherkin pickles


  • 1.

    Combine yoghurt, capers, gherkins and dill, stir well then set aside. Thinly slice salmon

  • 2.

    Brush one side of each slice of bread with a bit of olive oil. Toast oiled side on a hot grill pan or skillet

  • 3.

    Set out 4 slices of bread, toasted side down. Layer with greens, sauerkraut and salmon. Top with yoghurt sauce, sliced onions and remaining slices of toasted bread

  • 4.

    Cut in half on the diagonal, because sandwiches always taste better in triangles, and serve immediately

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 2045kj
  • Fat Total 44g
  • Saturated Fat 11g
  • Protein 109g
  • Carbohydrate 303g
  • Sugar 34g
  • Sodium 5405mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by to 84th and 3rd

For more information on Huon Aquaculture and recipe ideas, please visit

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