Maple-Glazed Smoked Salmon and Pickled Cucumber Sandwiches

For the pickled cucumber

• 200ml pure maple syrup (preferably amber syrup for its rich taste)
• 200ml maple vinegar
• 2 star anise
• 2 bay leaves
• 5 white peppercorns

For the coronation mayonnaise

• 6 tbsp mayonnaise
• 2-3 tsp mild curry powder, to taste
• 2 tbsp mango chutney
• ½ tsp ground cinnamon

For the sandwiches

• 10 slices of sourdough
• 4 slices of smoked salmon
• 2 tbsp fresh coriander, chopped
• 1 pickled cucumber
• 1 handful of rocket leaves

To pickle the cucumber

1. Thinly slice the cucumber to a 2mm thickness.
2. Pour the maple syrup and maple vinegar into a pan then bring to a boil.
3. Add the star anise, bay leaves and white peppercorns, then pour the hot mixture into a jar.
4. Leave to cool, then add the sliced cucumber.
5. Transfer your jar to the fridge for at least three hours, preferably overnight.
6. Drain half of the liquid into a pan, then boil until you get a nice sticky glaze.
7. Set aside.

Assembly

1. With a brush, glaze the smoked salmon and sprinkle the fresh coriander.
2. In a separate bowl, add the Coronation mayonnaise ingredients and mix well.
3. Spread the coronation mayonnaise on each side of bread.
4. Fill the sandwich with the pickled cucumbers, maple-glazed smoked salmon and rocket leaves.