Reserve Selection Blackened Spice Salmon reuben with yoghurt dill sauce


  • 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


  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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