Photography: Lynden Foss / Styling: Carlene Duffy
These salmon and cucumber sandwiches from MasterChef finalist Karlie Verkerk are made for effortless entertaining. Silky smoked salmon pairs beautifully with crisp cucumber ribbons, layered over nutty rye bread for flavour and texture. A generous spread of lemony Boursin brings creamy richness with a bright citrus lift, while a finish of chopped chives adds colour and freshness. Cut into neat triangles, they look polished yet come together quickly, making them ideal for afternoon tea, relaxed lunches or grazing platters. Perfect for Mother’s Day, serve them just before guests arrive for a refined savoury that feels classic, modern and never fussy.
For more sandwiches, try this trio of sandwiches. For more delicate morsels, try these high tea recipes or collection of canapés.
Ingredients
Method
In a small bowl, mix the Boursin, lemon zest and salt until smooth. Set aside.
Using a vegetable peeler or mandoline, slice the cucumber lengthways into very thin ribbons, stopping when you get to the seeds, then turning the cucumber and repeating on the other side. Place ribbons on a paper towel to drain any moisture.
Spread a thin layer of the lemony Boursin evenly over all four slices of rye bread, reserving about 2 teaspoons for finishing.
Arrange the smoked salmon evenly over two slices of bread, then layer cucumber ribbons over the salmon (about three ribbons should fit evenly). Top with the remaining slices of bread.
Trim the crusts, then cut each sandwich into four triangles to make eight sandwiches.
Lightly brush one cut side of each triangle with the Boursin mixture, then dip the coated edge into the chopped chives so they stick. Serve immediately.
TIP
Boursin is a soft French garlic-and-herb cream cheese. If it is very firm, let it stand at room temperature for 10–15 minutes before mixing so it spreads easily.
Be the first to read this story by subscribing to Home Beautiful magazine
