Smoked Salmon Salad Sandwiches with Tomato-Basil Mayo
Ingredients:
Salmon Salad Sandwiches
8oz Alaska Smokehouse Smoked Sockeye, skin removed and flaked
1 French style baguette, roughly 20" long
1 medium clove of garlic, cut in half (roasted is preferable)
1 small shallot, minced, about 2 tablespoons
10 fresh basil leaves
1/2 cup sliced black olives
1/2 cup roasted red peppers, drained and chopped
1/4 cup French green beans, blanched and sliced into thirds
1/4 cup fresh parsley, finely chopped
1/2 cup artichoke hearts, drained and chopped (optional)
Salt and Pepper to taste
Tomato-Basil Mayo
3 tablespoons mayo
10 fresh basil leaves
4 cherry tomatoes
1 teaspoon lemon zest (roughly zest of a quarter to half a lemon)
2 tablespoons fresh lemon juice (roughly the juice of one lemon)
Procedure:
Add the mayo, basil, and tomatoes for the tomato-basil mayo to a food processor and pulse until smooth. Set aside.
Cut the baguette in half creating 2 small baguettes, then slice the smaller baguettes in half along the length and separate the pieces.
Scoop some of the filling out from the bottom halves to make room for the salad.
Brush the halves with a little extra virgin olive oil, then rub with the garlic cloves.
Line the bottom halves of the baguettes with fresh basil leaves.
In a medium bowl, combine the smoked salmon, olives, red peppers, green beans, parsley, shallots, and artichoke hearts (optional).
In a small bowl, mix the tomato-basil mayo with the lemon zest and lemon juice until combined.
Add the mayo mixture to the salmon mixture and stir to combine.
Season to taste with salt and pepper.
On a cutting board, lay out plastic wrap and set baguette halves onto the board.
Fill the bottom halves of the baguettes with the salmon mixture.
Top with the other halves and wrap in plastic.
Put in the refrigerator and weigh down with a skillet or other heavy item for 8 hours or overnight if time allows.
To serve, unwrap and cut into desired size pieces. Larger pieces for lunch, or thinner slices for appetizers.
