
Layered Seafood Sandwich
1h 30m
The layered seafood sandwich is perfect for when you have family and friends coming over. It is a feast for the eyes, extremely fresh, and can be made in individual small portions or as one big sandwich to share.
This sandwich can be made and chilled up 24h ahead, just bring it to room temperature before serving.
Explore your creativity when decorating this layered seafood sandwich! You can use all kinds of seafood, such as smoked fish, shrimp, and even caviar. Or, you can just eat it as it is!
Trim, peel, and chop 1 onion into medium pieces
Peel and chop 2 potatoes into medium pieces
Place the onion and potatoes to a small saucepan
Season with salt to taste and cover with water
Bring to a boil over medium-high heat and cook until the potatoes are soft enough to be mashed
Chop 2 tomatoes into small pieces and reserve
Strain the onion and potatoes, and transfer them back to the saucepan. Reserve the liquid
Add 3 cups of thawed, frozen green peas
Add 3½ tbsp of olive oil and 2 tbsp of white wine vinegar
Season with salt and ground black pepper to taste
Blend until the ingredients are crushed but still slightly chunky
Add the chopped tomatoes and mix to combine. The green pea guacamole is ready
Plate the green pea guacamole and garnish with chopped parsley and olive oil to taste
Mix 1 cup of cream cheese and ⅔ cup of mayonnaise until homogeneous
Cover it with plastic wrap and take to the refrigerator to reserve
Finely chop ¼ cup of dill
Finely chop 2 tbsp of parsley
Trim, peel, and small dice 1 red onion
Boil 200 g of crayfish for 5m over medium-high heat. Remove the meat from the tail and claws
Dice the crayfish into small pieces. Reserve a small amount on the side
Add ½ cup of mayonnaise and ½ cup of crème fraîche into a bowl
Add most of the crayfish. Add the red onion, the dill, and the parsley
Season with black pepper powder and salt to taste
Mix it. The crayfish dip is ready
Slice 1 sourdough bread loaf and cut rounds using a ring cutter
Spread an even layer of the Green Pea Guacamole on the bread and cover it with another round slice
Spread the Crayfish Dip evenly over the slice, and add 1 more slice on top of it
Cover the layered sandwich with the cream cheese and mayo mix using a spatula
Start garnishing the sandwich with fresh herbs to taste, a cucumber ribbon and a slice of medium-boiled egg
Add smoked arctic char and cooked shrimp to taste. Finish with trout roe to taste on top
The layered seafood sandwich is ready! Enjoy!
Yield 8 pieces
Sourdough Bread
1 loafSmall Cooked Shrimp
to tasteSmoked Arctic Char
to tasteTrout Roe
to tasteCream Cheese
1 cupMedium-boiled Egg
2Mixed Fresh Herbs
to tasteCucumber
1 unit
Green Pea Guacamole
Frozen Green Pea
3 cupsLarge Potato
2Onion
1Olive Oil
3½ tbspOlive Oil
to drizzleWhite Wine Vinegar
2 tbspTomato
2Picked Parsley
to tasteGround Black Pepper
to tasteSalt
to taste
Crayfish Dip
Cooked Crayfish
200 gCrème Fraîche
½ cupDijon Mustard
½ tspDill
¼ cupParsley
2 tbspsmall Red Onion
1Black Pepper Powder
to tasteSalt
to tasteMayonnaise
½ cup
Equipment
Ring cutter
Hand Blender