How many ways can you make a smoked salmon sandwich? It turns out there are many – or so my search on Tastespotting revealed. Tastespotting is pure visual food pornography – some awesome photos of really great food with popularity driven by the online food community. We love it and have had a few of our own creations featured there. Sometimes I am just starved for inspiration. When we first started this ambitious blog, I thought coming up with 100 sandwiches would be itself an epic feat. Now as we approach the 200 sandwich mark, I marvel at some of the creations that we have come up with. Anders’ Big Bad Wolf Burger is one such marvel. As you can imagine, with this many sandwiches behind us, it becomes increasingly difficult to come up with a creative (and postable) sandwich. When those moments happen, I turn to the Internet. Today it was Draganabakes by way of a photo on Tastespotting. That recipe included a shallot mayonnaise. With the abundance of cilantro from my last run to the grocery store, I decided to whip up some cilantro mayonnaise instead.
- 2 tbs mayonnaise
- 2 tbs cilantro leaves (finely chopped)
- lemon zest (from one lemon)
- 1 tsp lemon juice
- 4 thin lemon slices (wafer thin)
- 2 slices bread
- romaine lettuce (enough for both slices of bread)
- 4 slices smoked salmon
- pinch of ground pepper
Place the mayonnaise in a small bowl. Add the cilantro leaves, lemon zest and juice and mix together.
Spread 3 tsp of the cilantro mayonnaise mix on each slice of bread. Add the lettuce, then the salmon.
Using a very sharp knife, cut four thin slices of the lemon (about 1-2 mm thick). No you didn’t read that wrong – it needs to be thin since you’ll be eating the whole thing – hence the sharp knife). Add two slices to each sandwich.
Top with the last dollop of cilantro mayonnaise (about 1 tsp per sandwich). and a pinch of pepper.