Smoked salmon toasted sandwich with horseradish dill sauce

How Maurice does it

1. 1

   Thinly slice the red onion and peel the cucumber into long ribbons. Set aside.

2. 2

   Crush the capers with the side of a knife or by hand, then add to a bowl.

3. 3

   Add the mayonnaise, horseradish, and mustard to the bowl. Stir well to combine.

4. 4

   Snip or chop the fresh dill and stir it into the sauce.

5. 5

   Grate the lemon zest directly over the bowl and stir again. Taste and adjust if needed.

6. 6

   Toast the bread pieces until golden and crisp.

7. 7

   Spread a generous layer of the sauce onto the bottom half of each toasted bread piece.

8. 8

   Top with smoked salmon slices, then add sliced red onion and cucumber ribbons.

9. 9

   Spoon a little more sauce over the cucumbers and garnish with fresh dill.

10. 10

    Place the top piece of bread on each sandwich and serve immediately.