Smoked Salmon Sandwich with Pepper Vinaigrette

Name: Smoked Salmon Sandwich with Pepper Vinaigrette
Yield: Serves 6
Cuisine: Australian
Ingredients: 1 tablespoon cornichons (gherkins), chopped; 2 teaspoons pink peppercorns; ½ teaspoon green peppercorns, crushed; ½ teaspoon salt; ½ cup (125 mL/4 fl oz) walnut oil; 1 tablespoon red wine vinegar; 1 tablespoon strong Dijon mustard; 1 tablespoon lemon juice; 12 chervil sprigs; 1 tablespoon cornichons (gherkins), chopped; 1 cup (155 g/5 oz) shredded daikon radish; 1 tablespoon golden shallots; 500 g (1 lb) smoked salmon; 12 slices rye bread

Preparation info

Serves
6

Difficulty
Easy

Appears in

Fine Family Cooking

By Tony Bilson

Published 1994

About

Some of the finest smoked salmon available now is prepared in Tasmania. Make sure, if possible, that you buy this freshly smoked salmon rather than the less flavoursome Scandinavian smoked salmon.

Ingredients

500 g (1 lb) smoked salmon
12 slices rye bread</

Oceania
Australia
Fish course
Sandwich
Pescatarian
Scandinavia

Method

To make the dressing

Chop the shallots and blanch them in boiling water for 1 minute. Drain, refresh under cold running water, drain again and pat dry. Mix the ingredients for the dressing with a whisk.

To make the sandwich

Freshen the shredded daikon radish by soaking it in iced water for 1 hour. Drain