SCOTTISH SALMON SANDWICH
This salmon sandwich stands out for its refined balance of flavours, using Les Vergers Boiron green apple purée to add a unique citrus note. It is a sophisticated and refreshing recipe that transforms a classic snack into a high-quality gourmet experience.
To begin with, we use the frozen Scottish salmon fillet and cut it into thin slices approximately 5 mm thick. To ensure even and precise cuts, we can use a slicing machine. Working with frozen salmon makes it easier to achieve a clean, uniform cut. The thickness of the slices is important so that the salmon fits properly into the dish and is easy to eat.
Mix the ingredients listed for the sandwich and place them into a rectangular ring-shaped mould. This method allows you to compact the mixture and achieve a uniform shape. The mould also makes it easier to cut the mixture into small cubes later on, which are ideal for serving as a bite-sized snack or appetiser. It is important to distribute the mixture evenly so that all portions contain a balanced amount of the different ingredients. The mayonnaise adds creaminess, whilst the lime and coriander help to bring out the flavour of the salmon and add a fresh, aromatic touch.
To make the vinaigrette, place the ingredients in a food processor or blender and blend until smooth. Add the mandarin purée, ginger, honey, lemon juice and olive oil. Once all the ingredients are combined, taste and adjust the dressing to your liking. The aim is to achieve a well-balanced vinaigrette, in which the citrusy and slightly sweet notes complement the salmon without overpowering its flavour.
Finally, we place the sauce in a deep dish and add the salmon sandwich. To complete the presentation, we add a variety of vegetables, such as purple cauliflower, baby fennel, baby carrots and sprouts. We finish by seasoning the vegetables with olive oil, salt and pepper. As well as adding colour and volume to the dish, the vegetables provide a variety of textures that complement the tenderness of the salmon. To get the most out of this dish, it is advisable to pay attention to the presentation and arrange the ingredients evenly on the plate, allowing the sandwich to take centre stage.
Further advice
The way the salmon is cut is one of the most important aspects of this recipe. Using frozen fish allows you to cut thin, even slices, which is particularly useful when preparing small, carefully presented bites.
It is also important to pay attention to the balance of the dressing. The combination of mandarin, lemon, ginger and honey brings out different nuances, so you can adjust the quantities depending on the result you are aiming for. The olive oil helps to bind all the ingredients together and adds a creamy texture to the vinaigrette.
As for the presentation, you can play around with the shapes, colours and textures of the vegetables to create an attractive and appetising dish.
What to serve with a salmon sandwich
The vegetables used in the recipe serve as a side dish and add a crisp, fresh contrast. Purple cauliflower, fennel, carrots and sprouts help to create a colourful and balanced presentation.
We can also serve this sandwich as part of a selection of appetisers comprising various dishes. Its size and presentation make it a suitable option for sharing at a special meal or as a starter before a main course.
A salmon recipe for special occasions
This Scottish salmon sandwich proves that a simple dish can be transformed into something with a sophisticated presentation. The combination of the fish with the citrus flavours of lime, mandarin and lemon, together with a hint of ginger and honey, creates a dish full of contrasts.
What’s more, the different textures make every mouthful all the more satisfying. A quick and versatile recipe that lets you enjoy salmon in a different way and impress with a gourmet-inspired presentation.
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