In Japanese home cooking these ‘quick pickles’, known as ‘tsukemono’, form a part of almost every meal. They take only minutes to prepare and once you’ve tried them, you’ll never look at a raw vegetable the same way again.
TAKES 35 minutes
You Will Need
Using a vegetable peeler or mandoline, slice the cucumber into ribbons and place in a bowl, then stir in the radishes, sugar, vinegar, a little salt and 3 tbsp water. Set aside to pickle for at least 30 minutes, stirring every so often.
Beat the cream cheese and mustard together in a bowl with some seasoning. Toast the bread slices and cool briefly, then spread with cream cheese. Drain the pickled vegetables and divide between the toast slices. Flake over the hot smoked salmon, sprinkle with poppy seeds and top with an edible flower, if using.