Roasted salmon rye toasts

• boneless, skinless salmon fillet↗120g g
• German-style rye bread↗4 slices slices

  4 slices

• low-fat crème fraîche↗4 tbsp tbsp
• cucumber↗1-inch piece

  1‑inch piece

• toasted coriander seeds½ tsp tsp
• white wine vinegar↗1 tbsp tbsp
• apple↗½

  ½, cored and cut into small cubes

• red chilli↗¼

  ¼, deseeded and finely chopped

• white wine vinegar↗½ tbsp tbsp

  ½

• olive oil↗splash of

  splash of

• parsley leaves↗small handful

  small handful, chopped

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put the salmon fillet on a piece of foil. Season, then wrap in the foil and roast for 8 mins until just flaking. Leave to cool.

2. 2

   To make the pickled cucumber, cut the cucumber piece in half lengthways. Scrape out the core and discard. Cut in half again, then cut into quarter moons at an angle. Put in a bowl with the coriander, vinegar and a pinch of sugar and salt. Mix well and leave to pickle for at least 15 mins.

3. 3

   To make the apple & chilli salsa, combine all the ingredients, mix well and season to taste.

4. 4

   Toast the bread and cut each slice into eight squares. Spread with the crème fraîche and flake the salmon between the toasts. Top half with the pickled cucumber and half with the salsa.