Smoked Salmon Sando on Milk Bread
4 slices milk bread
Butter or ghee for toasting
1 medium shallot (50g), thinly sliced
1 tablespoon red wine vinegar
1 persian cucumber, sliced
1 small tomato, sliced
3 large garlic cloves, finely grated
2 teaspoons lemon juice
3 tablespoons labneh
2 tablespoons japanese mayo
2 teaspoons capers, chopped
2 tablespoons dill, chopped
1 tin fishwife smoked salmon
Salting and pickling: Combine sliced shallots and red wine vinegar in a small bowl, setting aside to marinate for at least 20 minutes. On a plate or bowl, lightly sprinkle kosher salt over tomatoes and cucumbers and let sit for 5 minutes. Roughly chop half of the shallots and cucumbers, leaving the rest as toppings.
Making the filling: In a medium sized bowl, whisk together garlic, lemon juice, labneh, and mayo. Add in capers, dill, and the chopped shallots and cucumbers. Flake in the smoked salmon and mix until well combined.
Assembly: Melt butter or ghee in a pan over medium heat and add sliced bread directly to the pan, toasting to your preferred doneness. Build the sandwich with a layer of tomatoes, followed by the smoked salmon filling, then cucumbers and shallots. Slice and enjoy!