Light bite

Kingsmill Bread has created this delicious sandwich idea as a light dish to enjoy at lunchtime or as a really special snack

Published:

Serves one.

2 slices Kingsmill Gold seeds and oats (wholesome and nutty)

Softened butter or low-fat spread

150g/5oz salmon fillet, skinned

1 large garlic clove, crushed

1 egg yolk

1 tbspn lemon juice

Salt and pepper

150ml/

2 tbspn green pesto

Handful of watercress leaves

Lightly spread one side of each slice of bread with a little butter of low-fat spread. Place the salmon fillet in a small saucepan and add enough water just to cover. Bring to the boil then simmer, covered, for three to four minutes or until the fish has cooked through. Remove the fish from the pan and allow to cool before roughly flaking.

Blend the garlic, egg yolk, lemon juice and seasoning together in a small bowl. Using either a balloon whisk or an electric blender, beat in the oil very gradually, drop by drop, until about half of it has been added and the mixture looks thick and shiny. Then beat in the remaining oil in a slow, thin stream. Stir in the pesto and adjust the seasoning.

Lightly mix two tablespoons of the mixture with the poached salmon. Spread this over one slice of the bread and top with the watercress followed by the remaining slice of bread. Cut the sandwich into triangles to serve. Place the remaining pesto aioli in a small bowl, cover and refrigerate for another time.