Smoked Salmon Sandwiches With Ginger Relish

• 2 (7-ounce) cucumbers, peeled, seeded, and cut into chunks
• 1 (8-ounce) daikon radish, peeled and cut into chunks
• 4 green onions, cut into 2-inch pieces
• 1 (1-inch) piece fresh ginger, peeled and coarsely chopped
• 1/4 cup rice vinegar
• 1 teaspoon sugar
• 1 teaspoon lower-sodium soy sauce
• 1 (16-ounce) whole-wheat baguette, cut in half lengthwise
• 12 large fresh spinach leaves
• 1/4 pound thinly sliced cold-smoked salmon

1. Place cucumbers in a food processor; pulse 15 times or until finely chopped. Place in a large bowl. Add radish to food processor; pulse 15 times or until finely chopped. Add radish to bowl. Add green onions and ginger to food processor; process until minced. Add to bowl.
2. Combine vinegar, sugar, and soy sauce; stir until sugar dissolves. Pour over cucumber mixture; let stand at least 15 minutes. Drain in a fine mesh sieve, pressing to squeeze out excess moisture.
3. Preheat broiler.
4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Place bread on a baking sheet, cut sides up; broil 3 minutes or until toasted. Layer spinach, salmon, and relish on bottom half of bread; cover with top half of bread. Cut into 4 equal pieces.
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cucumbers, daikon radish, green onions, fresh ginger, rice vinegar, sugar, lower, baguette, fresh spinach leaves, salmon

Taken from www.myrecipes.com/recipe/smoked-salmon-sandwiches-with-ginger-relish (may not work)