The velvety smoked salmon is the perfect match for the crispy, nutritious crispbread.
It’s a sustainable lunch that can easily replace any dull, meaty sandwich - in our opinion at least. Remember to go for the ASC or MSC label, when fish shopping.
Open sandwich with smoked salmon, creamy sauce, cucumber and chives
Approx. 4 servings
100 g smoked salmon
5 tbsp (plant-based) cream cheese
1 garlic clove
Chives, lemon juice, salt & pepper
Hey Planet Crispbread
Chop the chives and garlic. Mix the cream cheese with the chives, garlic, lemon juice, salt and pepper.
Cut the cucumber into very thin slices with a mandoline slicer or a sharp knife.
Cover the crispbread with the dressing and add the cucumber slices on top along with the salmon and chives as garnish.