a recipe from
The Gilmore House Inn
Westport, Ontario, Canada.
Gilmore’s Smoked Salmon Sandwich
Ingredients: serves 1
4-6 oz smoked salmon sliced thin thaw if frozen use at room temperature
6-9 slices English cucumber sliced very thin ( number will vary by size of cucumber and bread )
2 leaves iceberg or other fairly mild lettuce crisp
1 slice creamy Havarti cheese
1-2 tbsp mild red onion raw sliced very thin ( almost shaved )
1 tbsp Tartar sauce ( more or less to taste )
2 slices of your favourite bread or a Ciabatta roll or bagel ( something that can be toasted )
salt and pepper to taste
remove the smoked salmon from the refrigerator ½ hour ahead and allow to come to room temperature you don’t want it cold but don’t heat it either - that changes the flavour
build the sandwich filling on a plate or board without the toast in this order
sliced Havarti lettuce smoked salmon sliced onion sliced cucumber
toast the bread or Ciabatta roll or bagel butter one or both sides
spread one side with Tartar sauce
add salt and pepper to taste
lift the filling with a spatula onto the side without the Tartar sauce cover
cut and serve while the toast is still warm
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substitutions are recommended change it up – it’s your sandwich
use a Panini maker to toast the bread or roll
use smoked trout or other mildly smoked fish
use a stronger cheese if you like – Emmenthal or Gruyere - not too strong though or you overpower the fish
substitute the cucumber for thin sliced radishes or tomato or use all three
I like a mild lettuce for this but feel free to use a stronger or a bitter green or baby spinach
Enjoy. RJH