For the pickled cucumber
- 200ml pure maple syrup (preferably amber syrup for its rich taste)
- 200ml maple vinegar
- 2 star anise
- 2 bay leaves
- 5 white peppercorns
For the coronation mayonnaise
- 6 tbsp mayonnaise
- 2-3 tsp mild curry powder, to taste
- 2 tbsp mango chutney
- ½ tsp ground cinnamon
For the sandwiches
- 10 slices of sourdough
- 4 slices of smoked salmon
- 2 tbsp fresh coriander, chopped
- 1 pickled cucumber
- 1 handful of rocket leaves
To pickle the cucumber
- Thinly slice the cucumber to a 2mm thickness.
- Pour the maple syrup and maple vinegar into a pan then bring to a boil.
- Add the star anise, bay leaves and white peppercorns, then pour the hot mixture into a jar.
- Leave to cool, then add the sliced cucumber.
- Transfer your jar to the fridge for at least three hours, preferably overnight.
- Drain half of the liquid into a pan, then boil until you get a nice sticky glaze.
- Set aside.
- With a brush, glaze the smoked salmon and sprinkle the fresh coriander.
- In a separate bowl, add the Coronation mayonnaise ingredients and mix well.
- Spread the coronation mayonnaise on each side of bread.
- Fill the sandwich with the pickled cucumbers, maple-glazed smoked salmon and rocket leaves.
A sandwich fit for a king! This smoked salmon sandwich recipe features a deliciously sweet glaze made with star anise, maple syrup and maple vinegar. After being brushed with the glaze, the smoked salmon is paired with pickled cucumber and a mildly spiced mayonnaise.
If you like the look of these salmon and cucumber sandwiches, make sure to check out the rest of our picnic recipes!
Chef’s tip: The pickled cucumber will keep in the fridge for 2 weeks.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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