Tea-Cured Salmon and Ginger Sandwich

This elegant lunch or brunch dish is prepared with thinly sliced tea-cured salmon tops with some rustic country bread. Steaming cups of malty Assam tea would contrast sweetly with the bracing salmon. What a way to begin a leisurely weekend morning. This is easy to assemble and tastes divine.



thin slices of rustic bread (whole grain, sourdough, or French)

1/2 cup

plain yogurt drained


small jicama, peeled, fibrous outer layer removed, thinly sliced

6 to 8 ounces

Jasmine-Cured Salmon, sliced as thin as possible


Coarse salt, to taste


Freshly ground black pepper

1 small jar

pickled ginger, store-bought


a few sprigs of fresh dill, fragrant coarse sea salt


Toast bread lightly. Cool and spread thinly with drained yogurt. Place slices of jicama on each 4 slices of bread. Drape 1/4 of the salmon over jicama. Divide ginger and top salmon with it. Lightly sprinkle salt and pepper over salmon, then finish the sandwiches with the remaining slices of bread. Garnish with the dill and coarse salt as desired. Serves 4

For a more elegant presentation, these look inviting as open-faced sandwiches and require only 4 slices of bread. For heartier appetites, serve 2 open-faced sandwiches per person, using 8 slices of bread. Just before serving sprinkle with fragrant coarse sea salt.

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