It isn’t easy to find new ways to make Father’s Day special for Dad every year, but this smoked salmon club is delicious, filling, and simple enough to make, yet complicated enough to be gourmet (click below for a better view).
This hearty, spicy dish will knock his socks off.
Greek Smoked Salmon Club
Ingredients:
12 oz. Greek yogurt, drained
4 oz. mayonnaise
1/8 cup of cucumber
1 tbsp fresh lemon juice
2 tsp dried dill (more if you use fresh dill)
1 tsp chipotle power or chilli powder (to taste)
Bibb lettuce, rinsed
Beefsteak tomatoes, rinsed and cut into thick slices.
16 oz. Alaska Smokehouse Smoked Salmon
9 slices of sourdough bread
1 tbsp chives, finely chopped.
6-8 cooked crispy cooked slices of Bacon (optional)
Procedure:
1. Grate the cucumber onto a paper towel. Fold the sides of the paper towel over the pile and wring it over the sink to remove excess moisture.
2. Combine the cucumber, chives, lemon juice, dill, mayonnaise, and yogurt. Season with the chipotle powder until the desired level of spicy is achieved.
3. Drain the fillets of salmon while toasting the sourdough. Gently break up the salmon with a fork so that it is in chunks.
4. On the first slice of sourdough, add the dressing, lettuce, tomato, salmon, (and top with bacon if necessary), then add a second piece of sourdough. Repeat for the upper layer, treating the second piece of sourdough like it was the first slice.
4. Fasten with a toothpick if necessary and serve with your favorite side: potato salad, coleslaw, french fries, Caesar salad, etc. Enjoy!
Serves 3-4.
www.alaskasmokehouse.com
