Hot-smoked salmon and endive club sandwiches
|260 g||Salmon, hot-smoked|
|285 ml||Mayonnaise, (1 cup + 2 tbsp + 1 tsp)|
|¼ tsp||Freshly ground black pepper, plus extra to taste|
|½ tsp||Flaky sea salt, plus extra to taste|
|18 slices||White sliced sandwich bread|
|1 Tbsp||Chives, finely chopped|
|30 g||Endive, curly (about 20 leaves), washed and dried|
|200 g||Butter, softened|
- Remove skin from salmon. Place salmon in a bowl and break into chunky flakes. Add 3 tbsp of the mayonnaise, the horseradish, chives, salt, pepper and lemon juice and gently combine. Check for seasoning.
- On a clean work surface, place bread slices in 3 rows of 6. Butter all slices then spread with Sandwich Mayonnaise. Generously spread first row of slices with salmon mixture. Season with salt and pepper and cover each with a second slice of bread, buttered side down.
- Butter top layer of bread and spread with mayonnaise. Top with endive then final slices of bread, buttered side down.
- Using an electric knife, remove all crusts then cut sandwiches into 4 squares or triangles.