Salmon Ruben Sandwich

15 minutes
5 mins

  • 1/2 bulb fennel - shaved finely
  • 200ml vinegar
  • 200ml water
  • 1/4 cup sugar
  • 1/2 tsp pepper berries
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 1 star anise
  • 1tsp salt
  • 4 slices sourdough
  • Olive oil to drizzle
  • 1tbs seeded mustard
  • 1 tub Huon Smoked Salmon Pate

Add all pickle ingredients except for the fennel to a bowl and stir until sugar is dissolved

add fennel and allow to sit for at least 15 mins

drizzle sourdough with olive oil and toast on griddle pan

when toasted assemble sandwich by spreading one slice of bread with seeded mustard and second slice with a generous spoonful of salmon pate then topped with some strained pickled fennel top with piece of bread with mustard and serve.

Serves 2


Recipe by Ben Milbourne

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