Salmon Sandwich – with a difference:
As a cold, posh, summer lunchtime dish, this is simply a knock-out with a chilled rose wine.
Hot it is also wonderful.
NOTE: This does not have to use full sides of salmon. As long as you can get pieces of similar size and shape, you could so this for as few as two people. Use your brain to work it out. It really is worth the effort.
Prep: 30 mins.
Cooking: 30 mins.
Serves: According to size of fillets obtained, but a normal size of
2 complete sides would feed around 8 -12 people.
Rating: 4: A little more challenging – but worth it. Impressive but not over-costly.
- 2 full-length salmon side fillets (from the same fish, as they are to be put on top of each other in a sandwich type of thing) – already pin-boned by the fishmonger
- Fresh breadcrumbs (see Tricks’n’Tips)
- Clove of garlic
- Toasted pine-nuts (see Tricks’n’Tips for how to toast yer nuts, peeps)
- Dried apricots
- A splash of white wine
- Optional: fresh dill and/or parsley?
- Kitchen foil
- Mixing bowl & wooden spoon, etc
- Oven (roasting) tin
- Rinse the salmon sides and pat dry with kitchen roll. Place one fillet, skin side down on a piece of greaseproof paper or baking parchment, just lightly buttered to stop the salmon skin sticking to it.
- Chop (or cut with scissors) the pieces of dried apricot into thin strips. Toast the pine nuts to bring out their flavour and, after they have cooled, just chop them randomly or give them a good smacking by means of a pestle & mortar.
- Peel the garlic and chop it really finely. Do a batch of fresh breadcrumbs (see Tricks’n’Tips, as usual) and mix all those filling ingredients together with whatever seasoning you wish and just enough butter to hold it together – don’t go mad, there will be more added later.
- Have you got fresh dill? Fresh parsley? It would be nice for some to land in there, roughly chopped. I know that you won’t have chervil; that would be brill too….. but as you haven’t got it, I don’t know why I mention it. Remind me to make an appointment with my therapist.
- Spread the mixture on the flesh side of one fillet. Put just a little more butter in small splodges along its length to add a little moisture and loveliness.
- Season the flesh of the other fillet and place on top. Wrap the sandwich as though it’s a sandwich…. Ok, nuff-sed.
- Place the packet in an oven tin and splash a little white wine into the tin as well. Put the foil over the top and seal around the edges.
- Pre-heat the oven to gas mk 4 and pop it in for 20 minutes.
- Take it out and close the oven door. Remove the foil, snip off the paper from the top and put the salmon back in for ten more minutes – but with the oven switched off as soon as you have put it back in.
- Take the salmon out, cut into however many servings you need, place onto couscous that has been flavoured with whatever you wish (see Tricks’n’Tips as always) and you are there.
Alternatively, leave until cold, cut and serve with a salad.
Oh, by the way, if anyone wants the recipe, tell them to contribute to this site – the Hospice needs the cash!