Flavours of our open smoked salmon sandwich by Michael Southcott

Michael Southcott

Michael Southcott

19th February 2018
Michael Southcott

Flavours of our open smoked salmon sandwich by Michael Southcott

When I was asked to come up with the fish course for Kendal college Alumni straight away I wanted to base the dish around the open smoked salmon sandwich on our menu. The challenge was how do I take an open sandwich and elevate it to a tasting menu worthy dish! So, this is what I came up with.


  • The salmon.
  • 1 fillet of salmon, pin boned and skin removed, portion the salmon into 3 inch squares.
  • Lemon Rye
  • 500g rye flour
  • 250g spelt
  • 250g strong white bread flour
  • 4tsp salt
  • 4tsp dried yeast
  • 2 lemon zest
  • 50g candied lemon peel
  • 4tps honey
  • 4tsp olive oil
  • 400ml water
  • Cream Cheese
  • 200g cream cheese
  • 1 gherkin finely diced
  • 1 tbsp capers finely chopped
  • I spring onion finely chopped
  • 1 lemon zest
  • 2 tsp chopped fresh parsley
  • Pickled Vegetables
  • Any vegetables can be pickled for his dish but I am using Red cabbage, beetroot and onions.
  • 1 cooked beetroot
  • 1 red cabbage
  • 1 sliver skin onion
  • The pickle liquid
  • 300ml white wine vinegar
  • 200ml caster sugar
  • 100ml water
  • 6 pepper corns
  • 1 star anise
  • I sprig of thyme
  • Salt


The salmon then gets poached in smoked oil @ 45 degrees for 8 mins to finish I blow torch to char and season with smoked salt, creating a smoked/ BBQ flavour.
Add all the dry ingredients into a mixing bowl then add the honey and oil start the mix slowly adding the water until it binds together to create a smooth dough. Don’t add all the water at once you might not need it all.
knead the dough for 20 mins the allow to prove for 1.5 hours.
Once the dough has proved give it a final knead just to knock the air out of it
Portion into 6 loafs, spray with water to create a little steam when baking and put in the oven at 220 degrees for 35/40 mins once cool, slice as thin as you can get it and dry in the oven to create a really thin rye crisp.
Add all the ingredients into a bowl and mix well, basically creating a tartare sauce with cream cheese instead of mayonnaise!
Slice the beetroot into 3mm slices and use a small round cutter to cut discs of beetroot, leave in a bowl ready to be pickled
Peel each layer off the cabbage and cut into round disks using a cutter leave in a bowl ready to be pickled
The sliver skin onions, peel and ½ leaving the roots on, leave in a bowl ready to be pickled.
Bring all ingredients to the boil and reduce by 1/3 once you have the hot liquid pour it over the vegetables to pickle, make sure each vegetable is pickled separately so the colours don’t run. leave to pickle for at least 2 hours.
Just before I plate I blow torch the sliver skin onion to char for colour and a BBQ flavour
To finish the dish, I garnish with sea herbs, beetroot powder and a reduction of the beetroot pickle liquid.

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