These sandwiches are simply fabulous! This dynamite
combination of hot-smoked salmon, shallot- and herb-infused mayonnaise, and
spicy arugula makes this one of the best poorboy sandwiches I know. Make these
ahead, individually wrap them, and take them along for summer picnics at the
beach or outdoor concerts. Add a fruit salad and/or bean or pasta salad to the
picnic basket and you’re set. If you can’t find demi-baguettes, buy a large
baguette and cut it into fourths crosswise or use a loaf of ciabatta.
MAKES 4 SANDWICHES
- 1 heaping tablespoon alder wood chips
- Nonstick cooking spray
- 1 center-cut salmon fillet (12 ounces), skin on and scaled, pin bones removed, skin dried by wiping with a knife
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon minced garlic
- Freshly ground pepper
- Four (10-inch-long) demi-baguettes
- Herbed Mayonnaise (recipe follows)
- 1 bunch arugula (about 4 ounces), stemmed
Using a stovetop smoker or wok, place the wood chips in a
small pile in the center of the pan. Place a drip tray, covered with aluminum
foil, on top of the chips. If using a wok, set a large sheet of aluminum foil
loosely in place over the wood chips. Place a wire rack, sprayed with nonstick
spray, on top of the drip tray or foil. Arrange the salmon on top. Mix together
the olive oil and garlic. Rub over the salmon, then sprinkle with a little
pepper. Slide the lid on the stovetop smoker or cover the wok, leaving it
slightly open, and then place the smoker over medium heat. When the first wisp
of smoke appears, close the lid. Smoke the salmon for 17 minutes. Turn the heat
off and leave the salmon in the smoker, covered, for an additional 5
minutes.
To assemble the sandwiches, split the baguettes
in half lengthwise, cutting almost all the way but not completely through the
crust on the opposite side. Spread about 3 tablespoonfuls of the herbed
mayonnaise down the length of each baguette. Cut the salmon into 4 long pieces
and arrange on top of the mayonnaise. Stuff some arugula along the length of
each sandwich. Serve immediately, or wrap individually and refrigerate. Remove
from the refrigerator 20 minutes before serving.
HERBED MAYONNAISE
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher or sea salt
- Freshly ground pepper
- 1½ tablespoons minced shallot
- 3 tablespoons minced fresh basil (about 15 leaves)
- 2 tablespoons minced fresh flat-leaf parsley
- 1 teaspoon minced fresh thyme
In a small bowl, combine the mayonnaise, sour cream, lemon
zest and juice, mustard, salt, and a few grinds of pepper. Stir to combine. Add
the shallot, basil, parsley, and thyme. Taste and adjust the seasoning. Cover
and refrigerate for up to 2 days.
MAKES ABOUT 1 CUP
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