Smoked Salmon Sandwich

We wanted to create a light, fresh sandwich, that incorporated everything you would want from brunch. The result, tender smoked salmon, crisp vegetables, hard-boiled egg, capers, and sweet and tangy honey mustard; all suspended in sandwich glory by two slices of sourdough bread. Bon apetit!

Ingredients

• 3 oz. cold smoked salmon, thinly sliced
• 1 oz. baby arugula
• 5 thin slices cucumber
• 1 hard boiled egg, sliced
• 1 tsp capers, rinsed
• 1 tsp honey mustard (see below)
• 1 tsp herb butter (see below)
• 5 thin slices beauty heart radish
• 2 slices sourdough bread
• sea salt
• black pepper

Preparation

1. Lightly toast the sourdough bread on a grill on in a toaster, then spread herb butter on the top slice of bread and the honey mustard on the bottom slice.
2. Sprinkle the capers on the bottom slice, then layer the cucumbers, radish, hard boiled egg, and smoked salmon on top.
3. Toss the baby arugula in citrus vinaigrette, adding salt and pepper to taste.
4. Place the arugula on top of the salmon and finish with the top slice of bread. Cut at a diagonal.
5. Serve with frites and petite salad of mixed greens.

Honey mustard: combine 4 tsp Dijon mustard with 3 tsp local honey.

Herb butter: whip 4 tsp of butter with 1 tsp of fines herbes (parlsey, tarragon, chives and chervil)

Citrus vinaigrette: combine zest of 1 orange and 1 lemon, 1 cup of orange juice, 1 tsp diced shallot, slat, pepper, and 1/2 cup champagne vinegar. Emulsify with 4 cups of canola oil.