
Smoked Salmon Club Sandwich
20m
Hearty triple-decker sandwich with smoked salmon, poached egg and avocado.
Don’t know how to cook a perfect poached egg? Find out how here on CREME!
Cut 1 avocado in half, remove the pit and the skin. Chop the flesh to chunky a paste
Add red wine vinegar to taste
Add extra virgin olive oil to taste
Add 1 tsp of wasabi paste
Add ground black pepper and salt to taste
Chop to a creamy paste and transfer to a bowl
Slice 4 leaves of romaine lettuce and transfer to a bowl
Add ¼ of a red onion sliced
Add chopped avocado paste
Season with ground black pepper to taste
Mix to combine
Toast 6 slices of loaf bread until golden
Start assembling sandwiches by smearing the first slice of toasted of bread with ½ tbsp of aioli
Spread 2 tbsp of avocado and romaine lettuce mixture
Add 2 slices of smoked salmon
Smear second slice of toasted bread with ½ tbsp of aioli
Cover the sandwich and press lightly
Smear top side with ½ tbsp of aioli
Spread 2 tbsp of avocado and romaine lettuce mixture
Make a well and add poached egg
Add 2 slices of smoked salmon
Smear last slice of toasted bread with ½ tbsp of aioli. Cover the sandwich and press lightly
Cut sandwich in half and plate it
The smoked salmon cub sandwich is ready. It goes great with potato chips and pickles
Enjoy this magnificent sandwich!
Yield 2 people
Smoked Salmon
8 slicesMiga Loaf Bread
6 slicesAvocado
1Poached Egg
2Wasabi Paste
1 tspAioli
4 tbspRomaine Lettuce
4 leavesSliced Red Onion
¼Red Wine Vinegar
to tasteExtra Virgin Olive Oil
to tasteBlack Pepper
to taste