Antipasto and Salmon Picnic Loaves are perfect for those lunches when you want a little bit of class but still keep it simple.
Method
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Cut top off each Vienna loaf then run a knife around the edge to remove the bread center, leaving about 1.5cm crust.
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Carefully remove bread center by starting a one end and lifting up from bread base so to keep it in one whole piece.
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Slice bread center horizontally into thirds. Set aside.
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Using the back of teaspoon spread cream cheese around the inside of the Vienna loaf, coating the salmon one twice.
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Spread 1/3 of caramelized onion over the cream cheese then layer leg ham on base, top with all semi dried tomatoes and 1/3 of rocket and baby spinach.
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Place a bread layer in and push down spreading with a thin layer of cream cheese then onion relish.
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Top with artichoke, capsicum and 1/3 rocket mix.
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Place another bread layer in repeat with thin layer of cream cheese then onion relish.
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Top with remain rocket mix, cheese then prosciutto strips.
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Spread a thin layer of cream cheese on the underside of Vienna lid and put on top. Slice and serve.
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Mix extra cream cheese, dill and lemon juice together in a small bowl. Mix until all ingredients are a smooth paste.
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Place 50 grams of smoked salmon on cream cheese base then top with 1/3 rocket mix and capers then drizzle 1/3 dill paste.
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Place bread layer in on top and spread with a thin layer of cream cheese and repeat previous layer, salmon,rocket mix, capers and dill paste, then bread slice.
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Once you have 3 layers spread a thin layer of cream cheese on the underside of Vienna lid and put on top. Slice and serve.
Recipe Hints and Tips:
- Antipasto and Salmon Picnic Loaves are not suitable to freeze.
- If you are taking these on a picnic, slice and keep the Vienna shape, wrap in foil then cling wrap to ensure it is nice and secure. Pack with an icebrick in an insulatedPic bag.
