Reserve Selection Blackened Spice Salmon reuben with yoghurt dill sauce

We couldn’t have put it any better than JJ from 84th and 3rd has herself – “This is that sandwich, the one you’ve been waiting for. The one that is as comfortable at a brunch soiree as it is at lunch or dinner.” Created specially for our Reserve Selection Blogger Challenge.

Reserve Selection Blackened Spice Salmon reuben with yoghurt dill sauce
Preparation:
5 Minutes
Cooking:
5 Minutes
Serves:
2

  • 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

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