Chef Alexia Duchêne shares her personal recipe, flavored with spices. Perfect for a quick meal to take to the office, this chic version of the Petrossian smoked salmon sandwich is a true celebration of indulgence!
Preparation: 10 minutes – Cooking: 5 minutes
Ingredients for 4 people
- 180 g Petrossian Coupe du Tsar® à la Caucasienne smoked salmon
- 1/2 Japanese sandwich bread loaf
- 50 g unsalted butter, room temperature
- 1 lemon
- 1 grapefruit
- 1 daikon radish
- 60 ml water
- 40 ml white wine vinegar
- 20 g granulated sugar
Method
- Slice the sandwich bread into 1.5–2 cm thick slices.
- Slice the Coupe du Tsar® à la Caucasienne into 1 cm thick slices.
- Grate the citrus zest and squeeze the juice.
- Mix the softened butter with the citrus zest, a splash of lemon juice, and grapefruit juice.
- Heat the water, vinegar, and sugar gently without bringing to a boil.
- Slice the radish thinly and add to the warm liquid.
- Toast the bread slices.
- Spread the citrus butter on each slice.
- On 4 slices, butter side up, place the salmon slices and a few drained pickles.
- Top with the remaining 4 buttered slices, cut the sandwiches in half, and enjoy.
Photography: Aimery Chemin • Culinary Styling: Coralie Ferreira
