This hot smoked salmon club sandwich combines tender smoked salmon, creamy avocado, crispy bacon and basil mayo layered between toasted bread. Perfect for lunch or a light dinner!
The recipe is from Jamie Oliver’s Jamie's Comfort Food book. You’d think the process would be so difficult, but honestly, it really isn't. The end result is amazing!! We both love hot smoked salmon, so to be able to make it for ourselves and use rosemary from our garden just makes it all the more special.
Within Jamie’s recipe he makes his own mayo and then adds the basil mixture, however, we take the easy way out and used shop bought mayo instead, mixed with the basil!
Tips
- Gluten-free option - use gluten-free bread or wraps.
- Vegetarian option – replace the salmon and bacon with grilled vegetables or marinated tofu.
- If you find that you have any of the basil mayo left over, it’s perfect with chunky oven chips.
- This hot smoked salmon club sandwich recipe is for 2 people, however, you'll have plenty hot smoked salmon left to make more sandwiches, if needed.
FREQUENTLY ASKED QUESTIONS
It's best to assemble this sandwich just before serving so that the bread stays crisp after being toasted. The salmon can be smoked and the basil mayo made ahead and kept in the fridge. Cook the bacon and toast the bread just before assembling.
Yes - cold smoked salmon will work well. Cold smoked salmon has a softer texture and milder flavour.
Sourdough, crusty bread, or Portuguese water bread works great, but any sturdy bread that toasts well is suitable.
Serve with a side of sweet potato wedges or chunky oven chips.
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How to make this Hot Smoked Salmon Club Sandwich
Ingredients
- 500g half salmon side, skin on
- salt and freshly ground black pepper
- 1 small handful basil leaves
- 100ml mayonaise
- 4 sprigs rosemary
- 4 slices smoked streaky bacon
- 4 slices good bread
- 1 large tomato
- 1 small avocado
- 1 punnet cress
- 1 handful lettuce leaves
- 1 lemon
Instructions
- Season the salmon with sea salt and black pepper, place in the fridge and leave for 20 minutes to draw out the moisture.
- For the basil mayo - take the basil leaves and some salt and pound in a pestle and mortar until you have a paste and then mix with the mayo.
- Get a biscuit tin without paint or coating on the inside. Carefully punch 10 holes in the lid using a hammer and punch or nail. Cover the base with a thin layer of wood chips and lay the rosemary sprigs on top. Carefully cut yourself a piece of chicken wire and place it in the tin. Put the tin over a medium heat hob or BBQ.
- Remove the salmon from the fridge and pat dry with kitchen paper and place skin side down on the chicken wire. Put the lid on, reduce to a medium-low heat and smoke nice and evenly for 15 to 20 minutes, or until the salmon is cooked through and easy to flake apart, then remove to a board, discarding the skin, and flake up a bit.
- While the salmon is smoking, cook the bacon in a large frying pan on a medium heat until golden and crispy on both sides, then remove from the pan, leaving the fat in the pan. Swirl the pan to spread the fat out, then toast the slices of bread so they soak up all of the flavour. Slice the tomato, then peel, destone and slice the avocado.
Assembly:
- To assemble, start with a couple of slices of toast spread with basil mayo, then layer up the crispy bacon, slices of tomato and avocado, salmon, cress, lettuce, a squeeze of lemon juice and the other slice of toasted bread.
- You should have some of the hot smoked salmon left for another day...try our spaghetti with hot smoked salmon, chilli and white wine recipe!!
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Hot Smoked Salmon Club Sandwich
Equipment
Ingredients
- 500 g (1.1 lb) half salmon side skin on
- salt and freshly ground black pepper
- 1 small handful basil leaves
- 100 ml (½ cup) mayonnaise
- 4 sprigs rosemary
- 4 slices smoked streaky bacon
- 4 slices good bread
- 1 large tomato
- 1 small avocado
- 1 punnet cress
- 1 handful lettuce leaves
- 1 lemon
Instructions
- Season the salmon with sea salt and black pepper, place in the fridge and leave for 20 minutes to draw out the moisture.
- For the basil mayo - take the basil leaves and some salt and pound in a pestle and mortar until you have a paste and then mix with the mayo.
- Get a biscuit tin without paint or coating on the inside. Carefully punch 10 holes in the lid using a hammer and punch or nail. Cover the base with a thin layer of wood chips and lay the rosemary sprigs on top. Carefully cut yourself a piece of chicken wire and place it in the tin. Put the tin over a medium heat hob or BBQ.
- Remove the salmon from the fridge and pat dry with kitchen paper and place skin side down on the chicken wire. Put the lid on, reduce to a medium-low heat and smoke nice and evenly for 15 to 20 minutes, or until the salmon is cooked through and easy to flake apart, then remove to a board, discarding the skin, and flake up a bit.
- While the salmon is smoking, cook the bacon in a large frying pan on a medium heat until golden and crispy on both sides, then remove from the pan, leaving the fat in the pan. Swirl the pan to spread the fat out, then toast the slices of bread so they soak up all of the flavour. Slice the tomato, then peel, destone and slice the avocado
Assembly:
- To assemble, start with a couple of slices of toast spread with basil mayo, then layer up the crispy bacon, slices of tomato and avocado, salmon, cress, lettuce, a squeeze of lemon juice and the other slice of toasted bread.
- You should have some of the hot smoked salmon left for another day...try our spaghetti with hot smoked salmon, chilli and white wine recipe!!
Notes
- Gluten-free option - use gluten-free bread or wraps.
- Vegetarian option – replace the salmon and bacon with grilled vegetables or marinated tofu.
- If you find that you have any of the basil mayo left over, it’s perfect with chunky oven chips.
- This hot smoked salmon club sandwich recipe is for 2 people, however, you'll have plenty hot smoked salmon left to make more sandwiches, if needed.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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