Tinned Salmon Niçoise Sandwich
Spice up your salmon salad sandwich with a fresh baguette and Salmon Sisters Wild Alaska Smoked Tinned Salmon! This tangy, savory, herby sandwich comes with a hint of smokiness from the salmon inside, is packed with pickled and fresh vegetables, and finished with a touch of creaminess. An easy protein-packed meal to share around the table or pack for a day outside – no cooking necessary!
Prep time: 15 min | Cook time: 6 min | Total time: 20-25 min | Yield: 2 + portions
1 baguette or 2 large crusty rolls
¼ cup mayonnaise
1 anchovy fillets, chopped or ½ tsp anchovy paste
2 small garlic cloves, pressed or minced
2 Tbsp whole grain mustard
2 6oz cans Salmon Sisters Wild Alaska Smoked Tinned Salmon
⅓ cup mixed olives, pitted and sliced (Kalamata, Castelvetrano or similar)
1 tbsp capers, drained
⅓ cup mix of sweet & sour pickled peppers in oil or peppadew peppers, sliced, liquid reserved
1 small red onion, sliced
½ small cucumber, seeds removed and cut into ½ dice
1 cup fresh basil, torn
2 tbsp good quality extra virgin olive oil
1 heirloom or vine ripe tomato, sliced
1 hard boiled egg, sliced
2 cups baby arugula or favorite mixed greens
Salt and fresh cracked pepper
For the mayo- In a small bowl, mix the mayo, anchovy paste, garlic and lemon juice until well incorporated. Taste and adjust with more lemon and salt if necessary. *There are plenty of components in this sandwich that are briny/salty, so less is more at this stage. Set aside.
For the salmon mixture- Place the tinned salmon in a medium sized bowl. Using a rubber spatula or large spoon- to maintain the integrity of the fish, gently add the olives, capers and peppers and adjust to your personal taste- balancing out salty and sweet. If more sweetness is needed at the end, add a tbsp of the reserved liquid from the sweet peppers to adjust. Fold in the onions, cucumber, basil and olive oil and taste again for adjusting. Season with salt and freshly cracked pepper if needed.
Cut your baguette or roll in half and spread a good layer of anchovy mayo on each side, along with the mustard. Place greens on the bottom half of your bread and top with a thick slice of ripe heirloom tomato. Top with a large spoonful of salmon mixture and sliced egg and enjoy!