OMG….this was amazing!!!! This hot smoked salmon club sandwich recipe is from Jamie Oliver’s Jamie's Comfort Food book. You’d think the process would be so difficult, but honestly, it really wasn’t. We were so pleased with the results...very impressed with ourselves actually!!
As an Amazon Associate I earn from qualifying purchases, if you click on the links below.
We both love hot smoked salmon, so to be able to make it for ourselves and using the rosemary from our garden just made it all the more special.
Within Jamie’s recipe he makes his own mayo and then adds the basil mixture, however, we took the easy way out and used shop bought mayo instead, mixed with the basil.
Tip
- Try making your own homemade bread!
- If you find that you have any of the basil mayo left over, it’s perfect with the chunky oven chips.
Other Recipes
You might also like to try:
Recent New Recipes
Ingredients
- 500g half salmon side - skin on
- 100ml mayonaise
- 4 sprigs rosemary
- 1 small handful basil leaves
- 1 punnet cress
- 4 slices smoked streaky bacon
- 1 large tomato
- 1 small avocado
- 4 slices good bread
- 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
- To assemble, start with a couple 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!!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
It would also be great if you could take a photo and tag Felly Bull on social media, thanks.
Click here to subscribe to receive our free weekly recipe update via email and a copy of our eCookbook.
Hot Smoked Salmon Club Sandwich
Ingredients
- 500g half salmon side skin on
- 100ml mayonnaise
- 4 sprigs rosemary
- 1 small handful basil leaves
- 1 punnet cress
- 4 slices smoked streaky bacon
- 1 large tomato
- 1 small avocado
- 4 slices good bread
- 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
- To assemble, start with a couple 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
- Try making your own homemade bread!
- If you find that you have any of the basil mayo left over, it’s perfect with the chunky oven chips.
Leave a Reply