I’ve been making this sandwich for the last few days and I love it. I’m now determined to get fit for summer as it’s very scarily fast approaching and obviously as we all well know it’s not just exercise we need to think about.
Now that spring is well and truly here and the sun is shining, I find it a bit easier to get motivated to exercise and take care of myself (most of the time). So this sandwich idea is great for feeling full and satisfied as well as it being tasty and good for you too.
70g Scottish smoked salmon
2 small slices wholegrain bread
1-2 tbsp garlic & herb cream cheese (you can pick a low fat version if counting calories)
4-5 chargrilled peppers (jarred in olive oil)
1 large handful of spinach
Tsp lemon juice
Salt & pepper to season
Firstly toast your slices of bread on both sides then spread with cream cheese. Add a generous helping of spinach followed by the smoked salmon and peppers. Finish with a small squeeze of lemon juice and pepper. Serve with your favourite herbal tea and Enjoy!
Some smoked salmon can be saltier than others so you may need a pinch of salt, I didn’t have too but judge for yourself and see what you think. You can also be more adventurous and add the garlic and herbs to a cream cheese of your choice and make the chargrilled peppers at home. I just opted for this quick version as a midweek lunch on the go.
I love making a nice big focaccia to go along side a dinner or for when we have guests over as an antipasti. You can put what ever you want on it be it just simple garlic and oregano or some nice spicy sausage and tomato. It’s so easy to make and definitely delicious.
For the dough:
500g 00 flour
40ml olive oil plus extra for kneading
10g dried fast action yeast
320ml cool water
1 large tomato
3/4 salted anchovy fillets
1 clove garlic, grated
Knob of butter Pepper, to season
To make the dough put the flour in a large mixing bowl, place the salt at one side and the yeast at the other side. Make a well in the middle and add 40ml of olive oil and a little splash of water. Using your finger mix the flour adding the water a little at a time ( you might not need all of the water ) until you can clean the sides of the bowl with the dough. Put about 2tbsp olive oil on a work surface and start kneading the dough. It will seem quite wet and stick but don’t worry. Keep kneading for 5-10 minutes until you have a nice soft and elastic dough. Place in a clean oiled mixing bowl or deep tray, cover with cling film and leave to rise for an hour.
After one hour very carefully tip the dough out onto an oiled surface, cut in half and place in two oiled baking tray. Very carefully shape with your hands into a long oval shape, cover with cling film and leave for another hour.
Preheat your oven to the 250degreesC. Using two fingers make little dimples in your focaccias. Heat a knob of butter and grated garlic in a small pan until melted and spoon into the dimples and all over the focaccias. Place 3 or 4 tomato slices on the focaccia followed by 3 or 4 anchovies depending on your preference. Sprinkle with pepper and place in the oven.
Bake for 5-15 minutes, it really depends on your oven. My oven is very hot so my focaccias take just under 10mins but in some ovens they can take longer. Enjoy!