This delicious open-faced sandwich combines many of my favorite ingredients; salmon, yogurt, Dijon mustard and tangy cornichons. It’s a breeze to make and I hope you enjoy it as much as I do!
This delicious open-faced sandwich combines many of my favorite ingredients; salmon, yogurt, Dijon mustard and tangy cornichons. It’s a breeze to make and I hope you enjoy it as much as I do!
• 227g = ½ lb raw salmon* • ¼ cup Cornichons • 2 T of the seeds and spices from the brine of the cornichons** • 2 T goat’s or sheep’s milk yogurt (or your favorite plain yogurt) • 1 T Dijon mustard • 3 T extra virgin olive oil • salt and pepper to taste • About 4-5 slices of your favorite bread, slightly toasted • Cilantro or your favorite Micro greens to serve and decorate* Since you’ll be cutting the salmon, you are better off getting the tip which is usually less expensive than the center cut.**Otherwise, you can combine: • 1 tsp coriander seeds • ½ tsp black peppercorns • ½ tsp mustard seeds • 3 T Apple or champagne vinegar
Serve with some micro greens and a drizzle of evoo.