Reserve Selection Blackened Spice Salmon reuben with yoghurt dill sauce

Ingredients

• 8 slices rye sourdough
• 400g Huon Blackened Spice Hot Smoked Salmon
• 1 cup sauerkraut, drained
• 4 handfuls watercress or rocket (arugula)
• 1/2 red onion, thinly sliced
• 1/2 cup greek yoghurt
• 1 tbsp chopped rinsed capers
• 1 tbsp chopped dill
• 1 tbsp chopped gherkin pickles

Method

1. 1
   Combine yoghurt, capers, gherkins and dill, stir well then set aside. Thinly slice salmon.
2. 2
   Brush one side of each slice of bread with a bit of olive oil. Toast oiled side on a hot grill pan or skillet.
3. 3
   Set out 4 slices of bread, toasted side down. Layer with greens, sauerkraut and salmon. Top with yoghurt sauce, sliced onions and remaining slices of toasted bread.
4. 4
   Cut in half on the diagonal, because sandwiches always taste better in triangles, and serve immediately.
5. 5
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