Thursday, May 19, 2011
Can Canned Salmon Be a $12 Sandwich? The Mister Says 'Yes!'
One of the challenges of working out of your home is that the 'cafeteria' can sometimes be lacking. Lacking in ingredients. Lacking in imagination. Lacking in staff.
The dream come true is to pull yourself away from the desk, stroll to the kitchen and find that your bistro lunch awaits. Well that didn't happen for me today but it was the pleasure the mister experienced. I decided to scrounge for the ingredients. I channeled my imagination. I volunteered to be that staff.
And voilà! Two open-faced sandwiches of toasted Art-is-in Boulangerie Dynamite Cheddar, Chive and Jalapeño baguette. Blanketed in thin slices of perfectly ripened avocado. Slathered with a salad of canned salmon loaded with real mayonnaise, ramps and gerkins. Then topped with a homemade preserve of red pepper and peach relish.
For this, I charged him $12 + tax!
The $12 Canned Salmon Sandwich
1 three-inch piece of Art-is-in Boulangerie Dynamite Cheddar, Chive and Jalapeño baguette, thawed, cut in half and toasted
1 can of salmon, deboned and drained
2 tablespoons mayonnaise
1 ramp leaf and bulb, very finely chopped
2 gerkins, very finely chopped
salt and pepper
1 ripe avocado, sliced
Red Pepper and Peach Relish
Cover the two toasted halves of bread with avocado slices.
Combine the salmon, mayonnaise, ramps, and gerkins. Adjust the ingredients to your taste. Lightly salt and pepper. There is enough salad to generously cover 4 open-faced sandwiches.
Top each open-faced sandwich with a teaspoon of red pepper and peach relish.
Arrange artfully on a contemporary bistro-styled plate. Provide a linen napkin. Serve with love!