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The smoked salmon club sandwich

The smoked salmon club sandwich

Chef Alexia Duchêne shares her smoked salmon recipe with a small hint of spice. This elegant version of the Petrossian smoked salmon sandwich is perfect for a quick meal to take to the office and to indulge without any guilt!


Preparation time: 10 minutesCooking time: 5 minutes

Serves 4

  • 180g Petrossian Classic Coupe du Tsar®
  • 1/2 loaf of bread (Japanese)
  • 50g soft butter at room temperature
  • 1 lemon
  • 1 grapefruit
  • 1 daikon radish
  • 60ml water
  • 40ml white wine vinegar
  • 20g caster sugar
  • 4 egg whites
  • 20cl milk
  • 5g sugar



  1.  Cut the bread into 1.5 to 2cm thick slices.
  2. Cut the Classic Coupe du Tsar® style into 1cm thick slices.
  3. Remove the zest from the citrus fruits, then squeeze out the juice.
  4. Mix the soft butter with the citrus peel, a dash of lemon juice and grapefruit juice.
  5. Heat the water, vinegar and sugar without bringing it to the boil.
  6. Cut the radish into thin slices and add to the warm liquid. Toast the bread.
  7. Butter each slice with the citrus butter.
  8. On 4 slices, butter side down, place the slices of salmon, then some drained pickles.
  9. Close each sandwich with the other 4 buttered slices.
  10. Cut in half and you're ready to enjoy.


Photographs : Aimery Chemin - Food styling : Coralie Ferreira


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