It's not often that I'm forced to deal with a bounty of smoked salmon, but that was my predicament last week. After my wife helped throw a brunch, she returned home with pounds of the stuff, demanding I find a way to use it quickly. Smoked salmon is pretty delicious with just a few spare ingredients, but after a few meals like that, I was determined to try something new.
This recipe from Food & Wine uses the smoked salmon in a sandwich featuring apple, radish, and almonds. The apple and radish are simply sliced and tossed on, but the almonds are toasted for a few minutes, before being sprinkled with curry powder. They're then tossed in a bowl, allowed to cool for a few minutes, and finally mixed with yogurt. The spread provides an interesting base for this surprisingly crunchy sandwich.
- Yield:serves 4
- Active time: 20 minutes
- Total time:20 minutes
- 1 teaspoon vegetable oil
- 3/4 cup sliced almonds
- 1 teaspoon curry powder
- 1/4 cup low-fat plain yogurt
- Salt and black pepper
- 8 slices whole-grain bread
- 8 ounces thinly sliced smoked salmon
- 4 medium radishes, sliced 1/4-inch thick
- 1 Granny Smith apple, quartered, cored, and sliced 1/4-inch thick
Pour the oil into a medium-sized skillet set over medium heat. When warm, add the almonds and cook, tossing occasionally, until they turn golden, about three minutes. Add the curry powder, stir well, and cook until very fragrant, about one minute. Transfer mixture to a bowl and let cool for a few minutes. Then stir in the yogurt, and season with salt and pepper to taste.
Spread the almond mixture on four slices of bread. Top each with two ounces of smoked salmon, a quarter of the radish slices, a quarter of the apple slices, and another slice of bread. Serve.