Pressed salmon sandwiches

Whether at the park, on the beach or in your garden, this savoury package is all about enjoying the best days of summer.

• 1/2 baguette
• 60g butter, softened
• 2 teaspoons lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons finely chopped chives
• 1 large Lebanese cucumber, trimmed
• 1 tablespoon baby capers
• 2 tablespoons creme fraiche (see note) or sour cream
• 400g hot-smoked salmon fillets, (see note) skinned
• 1/2 cup rocket leaves

1. Step 1

   Trim end from baguette and discard. Cut a slit lengthwise along top, cutting down almost to the base, then carefully prise open without splitting. Pull out soft bread, leaving a 5mm-thick crust ‘shell’. (You can keep the soft bread to make breadcrumbs for another use.)

2. Step 2

   Place butter, lemon juice, zest and chives in a bowl. Stir to combine, then season with salt and pepper. Spread butter mixture over baguette shell.

3. Step 3

   Coarsely grate whole cucumber, then squeeze out excess moisture. Combine in a bowl with capers and crème fraîche.

4. Step 4

   Flake salmon, then pack in baguette. Using a knife, make a groove lengthwise in fish filling, then pack in cucumber mixture. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 1 day.

5. Step 5

   Cut baguette into 4, remove wrap and top with rocket leaves to serve.

A little goes a long way with these small but wonderfully rich and elegant sandwiches. Allow an extra hour to chill.

Creme fraiche is available from selected supermarkets and delis.

We used the huon brand of hot-smoked salmon from supermarkets. Use drained canned salmon or poached and cooled salmon fillet for a more affordable option.