Salmon Sub Sliders

 

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• Cooking and Prep: 25 m
• Serves: 6
• Contains:

Canned salmon, punched up with shallots and mustard, make up these savory sliders. The piquant dressing and sliced veggies complete this sensational sandwich.

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Ingredients (19)

Main ingredients

• 12 rolls of your choice, such as jabetta 

• lettuce, of your choice 

• 1 large can (14.75 ounces or 418 grams) salmon, drained and mashed

• 1 large tomato, cut into 8 slices 

• 1 red onion, cut into thin rings 

• oil, for frying

• black pepper, to taste 

• salt, to taste 

• 1 egg

• 1 small shallot, finely diced 

Dressing

• 1 cup Gefen Mayonnaise, light is fine 

  X

  

  Gefen Mayonnaise

• 2 teaspoons Reine de Dijon Dijon Mustard

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  Reine de Dijon Dijon Mustard

• handful chives, chopped 

• 1/2 teaspoon paprika, in oil 

• 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

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  Gefen Frozen Crushed Garlic

• 1 teaspoon salt 

• 3 teaspoons sugar 

• 1/3 cup vinegar 

Sommelier Suggests

• Carmel Selected Chardonnay

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  Carmel Selected Chardonnay

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Start Cooking

Prepare Sliders

1. Combine the salmon, shallot, egg, and mustard in a small bowl.

2. Form into sliders and fry in a small amount of oil for three to four minutes on each side.

3. Set aside to cool.

4. Smear dressing on either side of each roll. 

5. Add veggies of your choice and a slider (or a slider and a half) to each roll.

Note:

The salmon, shallot, egg, and mustard mixture can be baked in a toaster oven instead of frying. Bake on 350 degrees Fahrenheit (180 degrees Celsius) for 15 minutes, or until done. 

Variation:

You can add other vegetables of your choice to the sub sandwich.

Dressing

1. Combine all dressing ingredients together. Mix well.

Note:

This dressing keeps for quite a while in the fridge. It is fabulous with any freshly cut veggies.

Credits

Photography: Dan Engongoro.

Styling: Amit Farber.