Name: Salmon salad bread roll
Prep time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 200 gram hot-smoked salmon; 4 cup fresh coleslaw mix (red and green cabbage, capsicum, grated carrot etc) or about 400g ready-made coleslaw vegetable mix; 2 baby spinach leaves, shredded; 3/4 cup mayonnaise; 1 tablespoon preserved lemon or lemon zest, finely diced; 1/4 cup chopped herbs, such as basil, parsley, mint etc; 1 teaspoon garlic and herb salt; 2 tablespoon lemon juice; 1 loaf crusty ciabatta, or similar

Ingredients

200 gram hot-smoked salmon

4 cup fresh coleslaw mix (red and green cabbage, capsicum, grated carrot etc) or about 400g ready-made coleslaw vegetable mix

2 baby spinach leaves, shredded

3/4 cup mayonnaise

1 tablespoon preserved lemon or lemon zest, finely diced

1/4 cup chopped herbs, such as basil, parsley, mint etc

1 teaspoon garlic and herb salt

2 tablespoon lemon juice

1 loaf crusty ciabatta, or similar

Method

1.Flake the salmon into a large bowl, then toss gently with the coleslaw and spinach.

2.Combine the mayonnaise, lemon, herbs, salt and lemon juice, then mix well.

3.Stir the mayonnaise mixture into the salmon and coleslaw, tossing until evenly coated.

4.Slice the loaf lengthwise to create a long top and bottom. Hollow out a little of the bread to make room for the filling.

5.Spoon in the filling, piling it up high in the centre, then close the lid. Press down so the sides meet and the filling is completely enclosed.

6.Tie with string to hold in place. Wrap in baking paper and chill until needed.

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Ingredients

Method

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