Winter Salmon Salad Sandwiches

Salmon Salad Sandwich 001a

With the warm weather we have been having here in Hawke’s Bay during the last week, thoughts start to turn to lighter more summery foods, but most the foods normally associated with summer salads and sandwiches are still at winter prices.

For this store cupboard sandwich I have used grated carrot for sweetness and crunch and as an alternative to currently expensive (and usually not great tasting) tomatoes and other summer foods.

Winter Salmon Salad Sandwiches

You could remove the bones from the salmon, but they are a good source of calcium and once mashed with the mayo will not be noticed.

For those who like a bit of spice, add a dash of hot sauce such as Tabasco or I like to use one of our locally produced Orcona chilli sauces.

Serves  4

½ cup mayonnaise
2 tsp Dijon mustard
2 x 220g cans pink salmon, drained and flaked
4 tsp capers
4 buttercrunch or other lettuce leaves of your choice
½ cucumber, sliced
1 small carrot, grated
1 crusty baguette, cut into 4 and split horizontally or bread rolls of your choice

1              Place mayonnaise and mustard in a small bowl and mix to combine.

2              To assemble sandwich, spread cut sides of baguette with mayonnaise. Add salmon and capers to remaining mayonnaise
mixture.

3              Top bottom pieces of baguette with a lettuce leaf, then a quarter of the salmon mixture, some grated carrot and cucumber slices and finally top pieces of baguette.

Happy cooking and eating.

Recipe by Rachel Blackmore

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