If you’re looking for a real showstopper way to serve a hot smoked salmon sandwich, this is it! Keeping a small slice as a base for the generous sandwich makes it easier to remove each slice – use our photos as a guide!
Makes enough sandwiches for 4 people
- 2 packs of RR. Spink & Sons Hot Smoked Salmon
- 1 large cob/cottage loaf, seeded or sourdough also work well
- 3 baby Kos lettuce, finely shredded
- 4 tbsp mayonnaise
- 1 lemon
- 2 tsp capers
- 2 large tomatoes sliced into rounds
To start, make the flavoured mayonnaise by add chopping the capers and adding them to the mayonnaise along with the zest from the lemon and 1 tsp of the juice. Mix until smooth and set aside.
Cut the cob loaf into 4, horizontally. The very bottom cut should just take off the bottom crust from the loaf, the next three cuts will make the sandwiches and the top cut should be just high enough to make the lid. You should have 1 lid, three thick pieces of bread to make the sandwich and the bottom crust (to make the plate).
We are making a triple decker sandwich, so spread the mayonnaise on the inside parts of the bread, leaving the top and bottom naked.
Place the shredded lettuce into a bowl and dress with the rest of the mayonnaise; this will help the lettuce to stay in place. Take half the lettuce mix and place on the bottom layer and top with the tomatoes. (Top tip, squeeze out the seeds from the tomatoes to stop the sandwich from going soggy).
Place next bread layer on top, and top this with the rest of the lettuce and smoked salmon.
Top with the last bit of bread top.
Keeping the lid and the base of the loaf aside, cut the SLT sandwich into 6 wedges (like a Trivial Pursuits pie wedge!) and keep the loaf together.
Place the wedges onto the base, remaking the loaf and top with the lid to create the illusion of a whole sandwich loaf.