Time: 45 min.
Complexity: easily
Quantity: 6 sandwiches

Delicate sandwiches made from fresh, soft brioche buns and filled with grilled salmon, fresh mesclun salad mix, and a mayonnaise-based sauce with herbs and capers. Using a barbecue grill, this appetizer can be easily prepared outdoors.

Ingredients:

Grilled salmon

• 900 g fresh salmon fillet
• Olive oil
• Ground pepper

Caper sauce

• 1 cup mayonnaise
• 1/4 cup sour cream
• 3/4 teaspoon white wine vinegar
• 12 fresh basil leaves
• 3/4 cup chopped dill
• 1.5 tbsp. l. chopped green onions
• 1/4 teaspoon salt
• 1/4 tsp ground black pepper
• 3 tsp capers, drained

Sandwiches

• 6 fresh brioche buns (diameter 10 cm.)
• 110 g of mesclun salad mix or basil leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

salmon, brioche bun, mesclun salad mix, wine vinegar, sour cream, mayonnaise, green onions, capers, basil

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Preparation:

Step 1
• To cook the salmon, heat the coals in a barbecue grill and brush the top of the grill with vegetable oil.
  
  Rub the outside of the salmon with olive oil, salt, and pepper to taste. Grill for 5 minutes per side, or until the salmon is almost cooked through. Remove to a plate and let rest for 15 minutes.
Step 2
• To prepare the saucePlace the mayonnaise, sour cream, red wine vinegar, basil, dill, green onions, salt, and pepper in the bowl of a food processor fitted with a steel chopper blade. Process until combined. Add the capers and pulse 2-3 times.
Step 3
• To assemble the sandwiches, cut the buns crosswise into two equal halves. Spread a tablespoon of sauce on each cut side. Place some lettuce leaves on the bottom of the sandwich, then top with a piece of salmon. Place the top bun on top of the salmon and serve immediately.

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