Directions

1. 1

   Preheat your oven to 200°C (180°C fan or gas mark 6). Place the salmon fillet on a sheet of aluminum foil, season lightly with salt and pepper, then fold the foil tightly around the fish to seal it completely. Roast in the preheated oven for 8 minutes until the salmon flakes easily when tested with a fork. Remove from the oven and let cool to room temperature, then gently flake the salmon into bite-sized pieces.

2. 2

   While the salmon cooks, prepare the pickled cucumber. Cut the cucumber in half lengthways, then use a spoon to scrape out the core and discard it. Cut the halves in half again, then slice them into thin quarter-moon shapes at an angle. Transfer to a small bowl, add the chopped coriander, a generous splash of white vinegar, a pinch of sugar, and a pinch of salt. Toss well to combine and allow to pickle for at least 15 minutes at room temperature.

3. 3

   Prepare the apple and chilli salsa by combining the diced apple, finely chopped red chilli, and fresh lime juice in a separate bowl. Season to taste with salt and black pepper, and mix gently until all ingredients are evenly distributed.

4. 4

   Toast the rye bread slices until they are golden and crispy. Cut each slice diagonally into four triangles, then cut each triangle in half again to create small toast squares (8 pieces per slice, 32 pieces total). Spread a small amount of crème fraîche on each toast square. Divide the flaked salmon evenly among all the toasts, placing a small portion on each piece. Top half of the toasts with the pickled cucumber mixture and the remaining half with the apple and chilli salsa. Serve immediately while the toast is still warm.