Sandwich with salmon and arugula
2 servings
25 minutes
A sandwich with salmon and arugula is a refined combination of flavors that comes from European cuisine. Light yet rich, it combines the freshness of arugula, the delicate saltiness of salmon, and the spiciness of a mustard-based sauce with capers and herbs. A crispy French baguette serves as the perfect base for this gastronomic delight. This sandwich is great for a quick snack or an exquisite breakfast. Its taste balances between the creamy softness of salmon, the bitterness of arugula, and aromatic notes of greens. It is easy to prepare but impresses with its complex flavor bouquet. An excellent choice for those who appreciate simplicity with a refined touch.
1
Chop parsley and dill. Mince tarragon. Finely chop gherkins. Chop capers. Mince garlic.
- Parsley: 40 g
- Dill: 40 g
- Tarragon: 12 g
- Marinated cucumbers: 150 g
- Capers: 65 g
- Garlic: 3 cloves
2
Mash the egg yolk, mix with salt, black pepper, lemon juice, then gradually add olive oil drop by drop, like making homemade mayonnaise, until an emulsion forms.
- Egg yolk: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Lemon juice: 20 ml
- Olive oil: 150 ml
3
Mix the prepared vegetables and herbs with mustard and the resulting sauce.
- Wholegrain mustard: 70 g
4
Cut the baguette in half lengthwise, without cutting all the way through. Open the baguette and spread some sauce inside.
- Demi-baguette (ficelle): 1 piece
- Wholegrain mustard: 70 g
5
Slice the lightly salted salmon into thin slices.
- Lightly salted Atlantic salmon: 50 g
6
Place a portion of arugula in the 'crust' of the baguette. On top of the arugula, add slices of salmon. Add the remaining arugula.
- Rocket (arugula): 30 g
- Lightly salted Atlantic salmon: 50 g
- Rocket (arugula): 30 g
7
Place the sauce on the plate. Arrange the sandwich beside it.
- Wholegrain mustard: 70 g
