Smoked Salmon Club Sandwich

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Loch Fyne Oysters recipe created by masterchef Colin Bussey. Find seafood ingredients at www.lochfyne.com/shop

Difficulty: Easy - for beginners
Serves: 4

Preparation time:
Cooking time:

Dietary guidance: n 

Tags: main · starter · snack · ham · salmon · seafood · fyne · loch · parma ·

Ingredients

12 slices white or brown bread
400gms Loch Fyne smoked salmon
½ little gem lettuce
2 plum tomatoes finely sliced
4 slices cured ham, Parma or Prosciutto
4 x 20cm or 24cm bamboo skewers
FREE RANGE EGG MAYONNAISE
4ea soft boiled free range eggs
80gms mayonnaise
sea salt and freshly milled pepper
CAPER MAYONNAISE
30gms fine capers
120gms mayonnaise
½ lemon for juice
sea salt and freshly milled pepper

Method

-for the egg mayonnaise, boil the eggs for about 4 minutes, cool in iced water, peel and chop

-mix in the mayonnaise and season, reserve

-for the caper mayonnaise, chop the capers, add the mayonnaise, lemon juice and seasoning

TO MAKE

-toast the bread, this can be done in stages as you build up the layers

-take your 4 base pieces of toast and top with slices of Loch Fyne Bradan Orach smoked salmon, spread on egg mayonnaise and a layer of little gem lettuce, lightly season

-add another layer of toast and press down gently, place on the cured ham followed by the caper mayonnaise and top with the tomato, season lightly

-finally top with the 3rd layer of toast, press down lightly

-cut into quarters and place a bamboo skewer through your sandwich quarters to keep them together

TO SERVE

-place on warmed plates with extra caper mayonnaise

Serve with chunky chips

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