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Regal King Salmon Buns

  • Difficulty: Easy
  • Serves: 8
  • Preparation time:
  • Cooking time:

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Ingredients

  • For the perfect party snack or summer lunch, try these buttery buns, filled with delicious Regal smoked salmon bound with a cucumber, dill and yoghurt-mayo dressing - Nici Wickes
  • 200g Regal Marlborough King Salmon Wood Roasted Natural
  • 8 small white bread rolls or buns
  • 50g butter, softened
  • 1 cup cucumber, grated, skin on, squeeze out moisture
  • 2 tbsp fresh dill
  • 1/2 cup plain yoghurt, natural, unsweetened
  • 1/4 cup mayonnaise
  • 2 tsp lemon juice
  • 1 tsp white wine vinegar
  • 3 tbsp olive oil
  • salt, to taste

Method

Remove Regal Salmon from fridge and rest at room temperature for 5 minutes.

Combine cucumber, dill, yoghurt, mayonnaise, lemon juice and vinegar in a mixing bowl. Slowly add the oil while whisking continually. Season with more lemon and/or salt to taste.

Cut the bun in half horizontally and lightly butter the top. Place the buns in a tray, butter side down and toast in a pre-heated oven at 180° C for 5 minutes or until golden brown.

Fill each warm bun with 2 tablespoons of the cucumber mix on the bottom half, then a decent chunk of salmon, followed by another tablespoon of cucumber mix. Close the buttered lid and serve.

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