Here’s a quick open-faced sandwich I put together today for lunch.

I started by preheating the broiler and slicing two pieces from a loaf of whole grain bread. When the broiler was hot, I put two slices of bread right on the oven rack underneath the broiler. I kept an eye on the bread while I made the sauce.

I separated an egg and put the yolk into a small glass bowl. To the yolk, I added a little lemon juice, a dash of Tabasco, salt and freshly ground black pepper. Whisking constantly, I drizzled olive oil into the egg until it emulsified and turned thick (a basic mayonnaise). To finish the sauce I stirred in a handful of chopped parsley, a diced dill pickle and a spoonful of half-drained capers.

I opened the oven door and flipped the bread. When the slices were toasted on both sides, I reached in and pulled them out onto a plate, almost burning the back of my hand (as usual). I quartered, cored and thinly sliced half of a small fennel bulb and chopped a handful of fennel fronds for the garnish.

To put it all together, I spooned a tablespoon or so of the green sauce over each piece of toast. I topped the sauce with the thinly sliced fennel, and a few folded slices of smoked salmon. I topped the salmon with a little more green sauce and a few chopped fennel fronds.

Reference: How to prep fennel
Reference: What does emulsify mean?
Recipe: Salmon Salad With Lemon, Dill And Yogurt
Recipe: Fresh Mayonnaise

Posted by brys in craving, recipes | | Subscribe to this feed