Club sandwich with smoked sockeye salmon
The flesh of sockeye salmon isn’t pink but fiery red. That’s because sockeye is the only salmon that doesn’t hunt other fish. It feeds on plankton and tiny shrimp, which give it that deep red color. Once smoked, the color becomes even more beautiful.
Toast the slices of bread until golden brown in a toaster or under the grill.
Mix the mayonnaise with the lemon juice – reserve a little juice for the avocado – and the zest of the lemon. Season with salt and pepper.
Halve the avocados and remove the pit. Scoop out the flesh and slice it. Drizzle with a little lemon juice to prevent browning.
Prepare the rest of the ingredients so you’re ready to assemble.
Spread 1 spoonful of lemon mayonnaise on a slice of toasted bread. Place a few lettuce leaves on top, followed by a slice of smoked salmon. Grind some pepper over the salmon. Continue layering with some capers, a slice of avocado, cucumber slices, and a few rings of red onion. Cover with the next slice of bread, spread with mayonnaise on both sides. Repeat the layering starting with lettuce leaves.
Finish with the last slice, spread only on the underside with lemon mayonnaise.
Cut the sandwich slices in half and stack the halves on top of each other, optionally adding an extra slice of salmon in between. Insert a skewer through the sandwich so it holds its shape.
