Five varieties of wild salmon are found in the Pacific, each slightly different in appearance and flavour. They often go by two different names – a local name and an English one. Chinook or king salmon is by far the largest and therefore the most highly prized. Coho (or silver) and Pink varieties are smaller and excellent for frying, while Keta, also known as chum, is usually reserved or canning, although it is plump and delicious to eat fresh. Sockeye salmon is different from all the others as its flesh is not pink but deep red. Sockeye is the only salmon that doesn’t prey on other fish, eating plankton and tiny prawns (shrimp). This accounts for its colour, which deepens when the fish is smoked.
Toast the slices of bread in a toaster or under the grill (broiler) until golden-brown.
Mix the mayonnaise with the lemon zest and most of the juice, reserving some of the juice to spoon over the avocados to prevent them discolouring. Season to taste with salt and pepper.
Cut the avocados in half, remove the stones (pits), spoon out the flesh and cut into slices. Sprinkle with the reserved lemon juice.
Have the remaining ingredients ready to build the sandwiches.
Spread one slice of toast with a spoonful of lemon mayonnaise and cover with a few lettuce leaves, followed by a slice of smoked salmon. Grind over some pepper. Continue by adding capers, a slice of avocado, cucumber slices and red onion slices. Spread mayonnaise on both sides of the next slice of toast, place on top and repeat the layers, starting with the lettuce leaves. The third slice of toast should be spread with mayonnaise only on the underside before you place it on top of the sandwich.
Make three more sandwiches in the same way with the remaining slices of toast and filling ingredients, reserving four slices of smoked salmon.
Cut each sandwich in half and pile the halves on top of each other with the remaining slices of salmon between. Skewer the stacks to keep the club sandwich upright and serve.
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