- 25 grams caster sugar
- 30 millilitres white malt vinegar
- 1 cucumber , cut into very thin strips
- 5 slices rye bread
- 100 grams Cream Cheese
- 150 grams Cricket St Thomas Capricorn Goat's Cheese
- 375 grams smoked salmon , sliced
- Fresh dill to garnish
Smoked Salmon & Cricket St Thomas Goat's Cheese on rye
Smoked Salmon & Cricket St Thomas Goat's Cheese on rye
A perfect light summer lunch! Now that the weather is finally improving, treat your customers to this refreshing and light smoked salmon and goat's cheese on rye bread. Our Cricket St Thomas brie is made in South Somerset, bringing plenty of British provenance to your menus! 
Ingredients
Method
Place the sugar and vinegar in a small bowl and leave to dissolve for 5 minutes. Add the cucumber and leave to pickle for 10 minutes.
Spread the bread with cream cheese. Top with the smoked salmon and Goat’s Cheese.
Drain the cucumber well, and use to garnish the sandwiches with the dill
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
