Smoked salmon toasted sandwich with horseradish dill sauce

What goes in

• 2 pieces baguette or rustic bread (about 10 cm each), halved and toasted
• 150 g smoked salmon
• 1/2 red onion, thinly sliced
• 1/2 green cucumber, peeled into ribbons
• 2 tbsp mayonnaise
• 1 tbsp horseradish (from a jar)
• 1 tbsp mustard
• 1 tbsp capers, hand-crushed
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1 tsp lemon zest (from about 1/2 lemon)

How to do it

1. 01

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

2. 02

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

3. 03

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

4. 04

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

5. 05

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

6. 06

   Toast the bread pieces until golden and crisp.

7. 07

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

8. 08

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

9. 09

   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.