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Ultimate Leftover Salmon Sando
byAnnie Starke
Total 15 mins, includes cooling time
Active 10 mins
Makes 1 serving
Ingredients
1 cup cold leftover salmon
2 tablespoons mayonnaise
Flaky sea salt
Freshly ground black pepper
1 slice good country bread
1 ripe tomato, sliced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 egg, boiled for 6 minutes 30 seconds, then shocked in ice water, peeled and halved (should be soft and “jammy”)
Directions
In a bowl, mash the leftover salmon with a fork. Add 1 tablespoon of mayonnaise, a pinch of salt and a pinch of pepper.
To assemble the sandwich open-face style, toast the bread and then spread the remaining 1 tablespoon mayonnaise on one side of the bread. Place the tomato slices on top of the bread and season the tomato with a pinch of salt and pepper. Top the tomato with the salmon mixture, then sprinkle over the basil and dill. Top with the halved jammy egg and sprinkle it with a pinch of salt and pepper and enjoy!