Sandwiches nowadays may feature exciting and unusual flavours like smashed avocado and pesto and mozzarella, but sometimes you just can’t beat a classic.
And when it comes to classics, tinned salmon and cucumber is a winning combination. The old-fashioned sandwich filling is not only cheap to buy, it’s very quick and easy to make – and is so delicious. Tinned salmon is usually stored in brine, water or oil but once it’s been drained it can be a little dry, so many recipes suggest mixing in some mayonnaise to give it some much needed moisture.
But while mayo can prevent the salmon from drying out, food experts say one cheaper ingredient is much tastier – and will also add a splash of moisture to the dish. Instead of using mayonnaise, experts say malt vinegar is the best ingredient to add to tinned salmon to boost its flavour and to combat dryness.
The vinegar brings a slightly tangy, sweetness to the dish which perfectly complements the savoury taste of tinned salmon. Not only that, the acidity of the vinegar helps to cut through the fat in the salmon which makes it taste less greasy.
By comparison, mayonnaise is much higher in calories and fat compared to vinegar and it’s quite a heavy ingredient, it can overpower the flavour of the fish and make the dish taste too creamy.
Food website Lavender and Lovage says: “My recipe today for Old-Fashioned Tinned Salmon Sandwiches is a family favourite, and one that my late parents loved.
“These Old-Fashioned Tinned Salmon Sandwiches were made most Sundays for afternoon tea, or for the Sunday Tea Tray. They were special enough to grace the table at other occasions too, such as birthday parties, Christmas, Easter and when we had guests for Sunday tea.
“The key ingredient, apart from the salmon, was malt vinegar and white pepper – and believe me when I say that these are essential to this sandwich filling. No fancy pants “freshly grated black pepper” or “cider apple vinegar” is needed for this sandwich filling, it’s a simple recipe that has been around for decades.
“And, the most common tinned salmon that is used is pink salmon and hardly ever red salmon, which was, and still is too expensive and rich for this recipe.”
According to Lavender and Lovage, all you need to create the tasty old-fashioned sandwich filling is one 213g tin of pink salmon, one teaspoon of malt vinegar and a pinch of white pepper to taste.
To make it, simply drain the salmon and then mash in with a fork in a bowl before adding the malt vinegar and pepper. You can adjust the amounts according to your taste and add more if needed.
Then spread the mashed salmon over a slice of bread and lay another buttered slice of bread on top, adding some sliced cucumber if you wish. Finally, cut the sandwich into four triangles and or dainty fingers and serve.