Open-faced smoked salmon and shrimp sandwich with tarragon spread

  • 1 Recipe - persons
  • cooking time: 15 min

Ingredients

  • Baby spinach
  • 1 or 2 slices of sourdough bread
  • 2 oz cocktail shrimp
  • 2 oz smoked salmon
  • Avocado in slices
  • Salmon roe
  • 4 sprigs of tarragon
  • 2 tsp dijon mustard
  • 1 tbsp white wine vinegar
  • ¼ cup cream cheese
  • Salt
  • Pomegranate seeds for garnish (optional)
  • Black sesame seeds for garnish (optional)

How to prepare

Especially for those who spend February 14 without a Valentine date, we made this sandwich “there are plenty of fish in the sea”. A sandwich full of love and full of fish. Delicious with tarragon cream and avocado. And you do not have to share. Enjoy!

Preparation

  • 1 Make the tarragon dressing by pounding the tarragon with a pinch of salt in a mortar. Mix with the mustard and vinegar to a smooth sauce. Add the cream cheese, stir and season with salt. Set aside.
  • 2 Toast the bread in a toaster or under the broiler.
  • 3 Spread the dressing on the bread. Divide the spinach and avocado over the toast and top with the shrimp, salmon and salmon roe. Sprinkle with some salt and pepper and serve with the extra tarragon spread on the side.

Smoked keta salmon