Lox Brioche Rolls

Name: Lox Brioche Rolls
Prep time: 20 min
Total time: 20 min
Yield: 16 serving(s)
Ingredients: 1 medium cucumber, peeled into ribbons using a y-shaped peeler (discard seedy core); 1 tbsp. white wine vinegar; 1/2 tsp. caster sugar; 1 tsp. flaked sea salt; 1/2 tsp. yellow mustard seeds; Small handful dill, roughly chopped; 8 brioche rolls, we used Pasquier; 150 g cream cheese; 200 g smoked salmon, in slices

A speedy pickled cucumber adds freshness to this classic combination. Use sliced white bread, if you prefer.

By The Good Housekeeping Cookery TeamPublished: 01 June 2022

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Brioche rolls are filled with cream cheese, smoked salmon and lightly pickled cucumber. Perfect for an afternoon tea laden with our wonderful sandwiches.

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Yields:

16 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

116

Ingredients

For the pickles cucumber

1
medium cucumber, peeled into ribbons using a y-shaped peeler (discard seedy core)
1 Tbsp.
white wine vinegar
1/2 tsp.
caster sugar
1 tsp.
flaked sea salt
1/2 tsp.
yellow mustard seeds
Small handful dill, roughly chopped

To assemble

8
brioche rolls, we used Pasquier
150 g
cream cheese
200 g
smoked salmon, in slices

Directions

1. Step 1Make the pickled cucumber. In a medium non-metallic bowl, mix all the ingredients, until combined. Set aside for 30min to lightly pickle.
2. Step 2To assemble, slice the brioche rolls in 1/2 lengthways. Spread cream cheese over the bases and arrange the salmon on top.
3. Step 3 Drain the cucumber and arrange on top of the salmon. Lay on the brioche lids. Slice in 1/2 widthways to make 2 smaller sandwiches. Serve.

Get ahead:

Assemble up to 4hr ahead. Wrap well and chill.