Salmon and Dill Club Sandwich
Servings: 6 sandwiches
For a quick lunch with a salad, in small bites as an appetizer. Very quick and easy, and tasty with fresh products salmon and fresh herbs.To be adapted with different breads or even a French baguette.
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Ingredients
- 12 slices bread sandwich bread
- 3 salmon fillets skinless about 400 gr
- 100 gr cream cheese
- 1 lemon
- 1 bunch dill
- olive oil
- salt
- pepper freshly grounded
Instructions
Start by cooking fish.
- Heat a pan, drizzle olive oil. Gently grill salmon for 1 minutes on each side then lower the heat and continue frying for 3 to 5 minutes on each side depending on the thickness and strongness of the heat.
Meanwhile, prepare the sauce
- Pour cream cheese in a bowl. Then add dill and lemon as follows: Rince, remove stern and chop dill. Using a very fine grater (such as a microplane grater), zest the lemon and then squeeze to get its juice. Combine cream cheese with the chopped dill and lemon (juice and zest).
Finish and dress
- Once salmon is cooked, crumble it. Season with salt and pepper and add a drizzle of olive oil and let it cool down.
- Grill the slices of sandwich bread in the toaster or in the oven until golden. Garnish one side with the salmon-cream cheese mixture. Finally top with a second slice of bread.
Notes
You can cut each sandwich in half in the shape of a triangle (not like me!) It really looks like a club sandwich this way.