This is that sandwich, the one you’ve been waiting for. The one that is as comfortable at a brunch soiree as it is at lunch or dinner. The one that is a little bit rich, a little bit tangy, a little bit crisp, a little bit creamy. The one that guys want to be and girls want to be with.
What? I love a good sandwich and this one ticks all the boxes.
A sandwich wasn’t however the first thing that came to mind when I was offered the opportunity to try out some of the Huon Aquaculture Reserve Selection products (#huonsalmon) — instead, what did go through my head was all the ways we incorporate fish into our regular meals.
Funny enough though for as much as we eat salmon, both fresh and smoked, there wasn’t a single recipe for either on this site. So I let it marinate for a while — because where would the fun be in sharing something I make all the time — while I explored how Huon does business.
Based in Tasmania, Huon Aquaculture is not only a 100% family owned company but their practices really interest me. Everything from their stocking densities to their processing methods to their commitment to research and development is relayed with such obvious passion and respect.
I then moved on to the online shop, scrolling through again and again as I tried to figure out which Reserve Selection products to try. The Blackened Spice Hot Smoked Salmon was the first thing to catch my eye and the sandwich-seed started to grow. But I couldn’t stop there and I popped some Whiskey Cured Cold Smoked Salmon and Hand-Milked Caviar into my cart (there is an off-chance they may still make it into another post later this week).
A few days later the cold-packed box arrived and the sandwich-seed really kicked into high gear. From there it was only a matter of time before this brilliant (if I do say so myself) creation was born. Even better, we picked at the leftovers for days, mixing them into everything from eggs to salads to pasta, everybody wins.
Blackened Salmon Reuben
Serves 2, divide or multiply as required
- 8 slices rye sourdough
- olive oil
- 400 g Huon Blackened Spice Hot Smoked Salmon
- 1 c sauerkraut, drained
- 4 handfuls watercress or rocket (arugula)
- red onion, thinly sliced
- ½ c greek yoghurt
- 1 Tbsp chopped rinsed capers
- 1 Tbsp chopped dill
- 1 Tbsp chopped gherkin pickles
Combine yoghurt, capers, gherkins and dill, stir well then set aside. Thinly slice salmon.
Brush one side of each slice of bread with a bit of olive oil. Toast oiled side on a hot grill pan or skillet.
Set out 4 slices of bread, toasted side down. Layer with greens, sauerkraut and salmon. Top with yoghurt sauce, sliced onions and remaining slices of toasted bread.
Cut in half on the diagonal, because sandwiches always taste better in triangles, and serve immediately.
soy-free // nut-free // gluten-free with gf bread