Salmon sandwich with egg salad and wasabi mayonnaise

Created byCarlo van Meerten

Ingredients(for 1 serving)

60 g salmon, fresh

30 g egg salad

20 g iceberg lettuce, in strips

20 g radishes, grated

20 g wasabi mayonnaise

5 g gherkins, sliced

extra: pea shoots or cress

Difficulty

Basic

Cooking time

5 + 15 min

Price range

££

A sandwich with smoked salmon is a winner for your menu. But why not make a grilled salmon sandwich? We kick things off with a fitness baguette topped with grilled salmon, egg salad, plenty of salad and - last but not least - a generous dollop of wasabi mayonnaise. A must have on your spring and summer menu, if you ask us!

Setup

< Max 4 hours in advance >

Defrost and bake the fitness baguette as indicated on the packet. Leave to cool on a wire rack.

Preparation

Grill the salmon. Pat dry. Season with salt and pepper.
Cut the baguette in two. Spread the egg salad on the bottom half.
Top with the salmon, iceberg lettuce, radish, wasabi mayonnaise, gherkin, pea shoots and a freshly ground salt. Top with the other half of the baguette.
Serve immediately!

Tips from the chef

Tip 1

"Want to reduce the cost of this sandwich? Then use frozen salmon, smoked salmon, smoked trout...or leave out the fish and try a veggie version with extra salad vegetables."

Tip 2

"You can buy the egg salad ready-made or make it yourself by mixing the wasabi mayonnaise and gherkins with your mashed, boiled egg. If necessary, add some yoghurt to temper the spicy flavour of the wasabi."

Tip 3

"Wasabi's flavour is similar to horseradish and mustard. So you can also use mayonnaise with either of these two flavours. Again: make your own or buy ready-made."

Did you know

We are very proud of our multigrain fitness baguettes, which have become a household name in many Belgian shops that want to offer their customers a health-conscious bread option. What makes fitness baguettes so unique? More grains. This bread not only contains wheat, but also includes wheat bran, soya flakes, sunflower seeds, sesame seeds, linseed and buckwheat.