Salmon sandwiches.

When the temperature starts to warm up, the days become sunny and warm, the desire to eat al fresco lights up and the shade of the lime tree invites to linger. Simple and cool is always a winner on hot days and a salmon sandwich is just the thing. Perfect for lunch and made from leftover salmon makes it quick to serve.

  1. Place cold flaked salmon to a bowl. Add chopped spring onion, chives and fennel to the salmon. Season with salt and pepper and drizzle with freshly squeezed lime juice.
  2. Cut fig bread into slices and toast lightly. Butter the slices with mayonnaise. Add a spoonful of salmon on top of each slice and serve with a green salad.

The first days of June were still a bit of iffy, but now it is beautiful and I think summer is here! The garden struggled this year with the late frost we’ve had and is only coming into it own.