Sometimes you see a picture of food and you immediately know you’ve gotta make it and taste it. This happened to me yesterday, when I saw this beautiful and mouth-wateringly-delicious smoked salmon sandwich over at Fake Food Free blog. Needless to say, I made it. It’s as good as I imagined it would be. This recipe is a definite keeper.
For bread I used homemade French baguettes that I baked this morning. There is nothing like freshly baked baguettes. I could eat a baguette just by itself, with nothing on it. Add a little bit of butter on it and I am in heaven. That’s the kind of bread you’d want to use for a smoked salmon sandwich. Any kind of sandwich.
I slightly changed the original pesto recipe by increasing the ratio of basil and substituting raw walnuts for freshly toasted pine nuts.
I have a thing for toasted pine nuts. They are delicious and addictive. I add them in my salads all the time. I have to say, they made the pesto taste really special by adding that nice, slightly sweet nutty flavor.
Salt is really not necessary in this pesto recipe as smoked salmon is plenty salty by itself. I suggest you try it out first without salt and see if you need to add it.
- ⅓ cup (60 g) toasted pine nuts
- ⅓ cup (15 g) freshly grated Parmesan cheese
- 2 Tbsp fresh dill, coarsely chopped
- 1 cup fresh basil, coarsely chopped
- 1 garlic clove
- ¼ tsp fine sea salt (optional)
- ⅓ cup very good quality extra virgin olive oil
- 3 pieces very fresh, crusty ciabatta or baguette bread
- 12-16 slices smoked salmon
- 2 ripe avocados, sliced about ¼" thick
- Pulse toasted pine nuts, Parmesan cheese, dill, basil, garlic and sea salt in a food processor for about 15 seconds. Add olive oil and pulse for another 5-10 seconds, until all ingredients are well combined.
- Cut bread in half lengthwise. Spread pesto on the bottom half of the bread. Add 3-4 slices of smoked salmon, top with slices of avocado and cover with the top part of the bread. Serve immediately.