Scottish-inspired Bánh mì with Smoked Salmon and Whisky Mustard

Ingredients

In this Scottish adaptation of the Bánh mì, the traditional Vietnamese ingredients are replaced with Scottish ones. Instead of using pork or chicken, smoked salmon is used as the main protein. The pickled vegetables remain a crucial element, but the addition of whisky to the mustard sauce adds a unique Scottish twist. The result is a fusion dish that combines the best of both Vietnamese and Scottish cuisines. We alse have the original recipe for Bánh mì, so you can check it out.

• 1 baguette, sliced in half lengthwise 1 baguette, sliced in half lengthwise
• 200g (7 oz) smoked salmon 200g (7 oz) smoked salmon
• 1 cup (240ml) pickled vegetables (carrots, daikon radish, cucumber) 1 cup (240ml) pickled vegetables (carrots, daikon radish, cucumber)
• Fresh cilantro leaves Fresh cilantro leaves
• Fresh mint leaves Fresh mint leaves
• 4 tablespoons whisky mustard sauce 4 tablespoons whisky mustard sauce

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 20g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the baguette halves on a baking sheet and toast in the oven for 5 minutes, or until lightly crispy.
3. 3.
   Spread the whisky mustard sauce evenly on both sides of the baguette.
4. 4.
   Layer the smoked salmon on the bottom half of the baguette.
5. 5.
   Top the salmon with pickled vegetables, cilantro leaves, and mint leaves.
6. 6.
   Close the sandwich with the top half of the baguette.
7. 7.
   Slice the Bánh mì into individual portions and serve.

Treat your ingredients with care...

• Smoked salmon — Ensure the salmon is thinly sliced for easy biting and even distribution throughout the sandwich.

Tips & Tricks

• For a milder whisky flavor, reduce the amount of whisky in the mustard sauce.
• If you prefer a spicier kick, add a few dashes of hot sauce to the sandwich.
• Experiment with different types of pickled vegetables, such as pickled onions or cabbage, for added variety.
• If you can't find whisky mustard, you can make your own by combining Dijon mustard with a splash of whisky.
• Serve the Bánh mì with a side of Scottish potato crisps for a complete meal.

Serving advice

Serve the Scottish-inspired Bánh mì immediately after assembling to ensure the bread remains crispy and the flavors are at their best.

Presentation advice

To enhance the presentation, cut the Bánh mì into smaller, bite-sized portions and arrange them on a platter. Garnish with additional fresh herbs for an extra pop of color.