For your lunches, picnics, or aperitifs, prepare Petrossian smoked salmon sandwiches. We offer two variations: one version with Koshka® salmon, a creamy preparation of mascarpone with salmon and spices, and a version with hot smoked salmon, a whole tender salmon, slowly cooked and smoked through using the Texan barbecue technique. For a vegetal touch, spread cream cheese on the sides of the sandwiches and roll them in finely chopped fresh herbs.
Preparation: 40 minutes
Ingredients for 12 club sandwiches
- 12 slices of crustless sandwich bread
- 150 g cream cheese
- 100 g hot smoked salmon (skin removed)
- 100 g Koshka® salmon
- Chives
- Dill
- Calendula petals
Instructions
- Crumble the hot smoked salmon.
- Finely chop the chives and dill separately and set aside.
- Cut the slices of bread in half, spread with cream cheese, and fill 6 with crumbled hot smoked salmon and 6 with Koshka® salmon.
- Close the sandwiches, spread cream cheese on one side of the hot smoked salmon sandwiches, top with dill and a calendula petal.
- Spread cream cheese on both ends of the Koshka® sandwich, sprinkle with chives, and add a calendula petal. Serve immediately.
Photography: Aimery Chemin • Culinary styling: Coralie Ferreira
