Today we see how to make a tasty smoked salmon sandwich, an excellent alternative to the classic hamburger because it requires no cooking, as it uses smoked salmon as the main ingredient.
If you like salmon, don’t forget to read the recipe
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 607.45 (Kcal)
- Carbohydrates 66.18 (g) of which sugars 16.12 (g)
- Proteins 43.66 (g)
- Fat 19.42 (g) of which saturated 2.26 (g)of which unsaturated 6.03 (g)
- Fibers 9.75 (g)
- Sodium 2,407.62 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 servings
- 2 hamburger buns
- 6.35 oz smoked salmon
- 3.53 oz goat ricotta
- 1 head lettuce
- 2 tomatoes
- to taste Dijon mustard
- to taste honey
- to taste dill
Tools
- 1 Cutting board
- 1 Knife
- 1 Bowl small
- 1 Bowl medium
Procedure
To make the smoked salmon sandwich tasty, we’ll accompany it with a delicate mustard and honey sauce. Here is the complete recipe with step-by-step suggestions to follow.
Take the lettuce, remove the less appealing outer leaves, and keep the crunchier ones. No need to cut them; you can use them whole. You’ll need about 3-4 leaves to compose the base of your sandwich.
Place the ricotta over the bun to form an even layer. This operation is not easy since the lettuce is already positioned. I advise using a spoon to arrange the ricotta in even dollops.
Gently place the smoked salmon slices over the ricotta. The sandwich is almost ready; it just needs our special sauce!
In a bowl, place a couple of tablespoons of mustard (the old-style one with seeds is also fine). Add a teaspoon of millefiori honey and finely chopped dill. Mix and blend the ingredients well, taste the sauce, and adjust the dill or honey to your liking. I like it to have a fairly sharp mustard flavor at first but then leave a delicate fresh aftertaste of honey and dill without being too sweet.
Generously place the sauce on your sandwich so that it can flow and flavor all parts.
Your smoked salmon sandwich is ready!
Plating Tips
For even better results, I suggest heating the bread on the grill so that the two inner sides in contact with the food are warm. This will better release the aroma and flavor of the ingredients. A very indulgent version also involves a pass of butter on the base after grilling, so it melts thanks to the heat of the bread.
Wine Pairing with Smoked Salmon Sandwich
I recommend serving this salmon sandwich with a medium-bodied white wine to balance the fatty component of the salmon and the smoky note. For example, you can serve this sandwich with a Gavi.
