Salmon - Asparagus & Dill Sandwich
- 1 tsp Capers - chopped
- 1 tsp Gherkin - chopped
- 1 tbsp Dill - chopped
- 1 tsp Lemon Juice
- 8 slices Baguette - cut on the diagonal
- 1/4 cup Mayonnaise
- 1/4 cup Arugula Leaves
- 8 slices Smoked Salmon
- 8 Asparagus spears -lightly blanched
- 4 small slices Brie
- 3 Eggs
- 1 cup Milk
- 1 tbsp Grape Seed Oil
In a medium bowl mix the capers, gherkins, dill, lemon juice, shallots and mayonnaise.
Lay out 4 slices of baguette and spread a thin layer of the dill mayo. Place some arugula leaves on each, followed by two slices of smoked salmon on each. Next add the asparagus spears and then brie.
Spread a thin layer of dill mayo over the remaining 4 slices of baguette and top the sandwiches.
In a bowl mix the eggs and milk. Dip the sandwich in the egg mix. In the mean time heat a frying pan over medium heat
Add the grape seed oil and fry the sandwiches until crisp on both sides. Serve right away.
Recipe & Photo courtesy from Chef Jason Parsons, Peller Estate Winery. www.peller.com