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.

- Preparation:
- 5 Minutes
- Cooking:
- 5 Minutes
- Serves:
- 2
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
Combine yoghurt, capers, gherkins and dill, stir well then set aside. Thinly slice salmon.
-
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
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
Cut in half on the diagonal, because sandwiches always taste better in triangles, and serve immediately.
-
5
For more recipes from JJ at 84th and 3rd visit - www.84thand3rd.com
Reserve Selection Blackened Spice Salmon reuben with yoghurt dill sauce