Poached salmon and dill sandwiches
Ingredients
- 1 large skinless salmon fillet
- 1 bunch fresh dill, finely chopped
- 150ml/5fl oz double cream
- salt and freshly ground black pepper
- white bread, crusts removed
- butter, for spreading
Instructions
- Poach the salmon in a fish kettle for 15 minutes, or until just cooked through. Remove and allow to cool, then flake the salmon into a bowl. Mix in the dill and cream and season to taste with salt and freshly ground black pepper.
- Butter the slices of bread and spread with the salmon mixture before sandwiching. Cut each sandwich into four triangles and serve.