Teriyaki Salmon Smørrebrød with Wasabi Mayo

Method

1. Slice the cucumber as thinly as you can (2 mm). Toss with the salt, the rice vinegar and the sugar for this step and leave for 10 min; it softens and turns sweet and sharp.

   Add in this stepCucumber ½Salt 1 pinchRice vinegar 2 tbspSugar 1 tsp

2. Stir the wasabi into the mayonnaise. Add half first, taste, and add the rest if you like more heat.

   Add in this stepMayonnaise 3 tbspWasabi paste 1 tsp

3. Pat the salmon dry and cut it into pieces about the size of a slice of bread. Heat the oil in a 24 cm non-stick pan on medium heat, lay in the salmon and cook for 3 min, until the underside is golden and the colour has crept halfway up the sides. Turn it over and cook for 2 min more.

   Add in this stepSkinless salmon fillet 200 gNeutral oil 1 tsp

   medium heat

4. Lower the heat to medium-low heat, add the soy sauce, mirin and the remaining sugar and let it bubble for 2 min, spooning the sauce over the salmon until it is thick and glossy and coats the fish. Take off the heat; the salmon should flake easily in the middle.

   Add in this stepSoy sauce 2 tbspMirin 2 tbspSugar 1 tsp

   medium-low heat

5. Spread the butter thinly over the rye bread, then a layer of wasabi mayo. Halve the avocado, remove the stone, slice it and fan the slices over the bread.

   Add in this stepDanish rye bread (1 cm slices) 4Butter, softened 15 gRipe avocado 1

6. Break the salmon into large flakes and pile it on the avocado. Drizzle with the pan glaze and top with the squeezed-out pickled cucumber, thinly sliced spring onions and the sesame seeds. Eat right away while the salmon is still warm.

   Add in this stepSpring onions 1Toasted sesame seeds 1 tsp