We wanted to create a light, fresh sandwich, that incorporated everything you would want from brunch. The result, tender smoked salmon, crisp vegetables, hard-boiled egg, capers, and sweet and tangy honey mustard; all suspended in sandwich glory by two slices of sourdough bread. Bon apetit!
Ingredients
- 3 oz. cold smoked salmon, thinly sliced
- 1 oz. baby arugula
- 5 thin slices cucumber
- 1 hard boiled egg, sliced
- 1 tsp capers, rinsed
- 1 tsp honey mustard (see below)
- 1 tsp herb butter (see below)
- 5 thin slices beauty heart radish
- 2 slices sourdough bread
- sea salt
- black pepper
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Preparation
- Lightly toast the sourdough bread on a grill on in a toaster, then spread herb butter on the top slice of bread and the honey mustard on the bottom slice.
- Sprinkle the capers on the bottom slice, then layer the cucumbers, radish, hard boiled egg, and smoked salmon on top.
- Toss the baby arugula in citrus vinaigrette, adding salt and pepper to taste.
- Place the arugula on top of the salmon and finish with the top slice of bread. Cut at a diagonal.
- Serve with frites and petite salad of mixed greens.
Honey mustard: combine 4 tsp Dijon mustard with 3 tsp local honey.
Herb butter: whip 4 tsp of butter with 1 tsp of fines herbes (parlsey, tarragon, chives and chervil)
Citrus vinaigrette: combine zest of 1 orange and 1 lemon, 1 cup of orange juice, 1 tsp diced shallot, slat, pepper, and 1/2 cup champagne vinegar. Emulsify with 4 cups of canola oil.
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