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Main Dish

Salmon Spread Sandwich with Dried Fruit


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Ingredients

For the spread

250 ml (1 cup) cooked salmon, flaked

1 125-g package soft goat cheese, at room temperature

80 to 125 ml (1/3 to 1/2 cup) Patience Fruit & Co 3 Fruit Blend, Sweetened with Cane Sugar

1/2 dry shallot, finely chopped

Juice of one lemon

30 ml (2 tablespoons) fresh dill, finely chopped

15 ml (1 tablespoon) capers, drained and finely chopped

Salt and pepper

 

For the sandwich

4 ciabattas or sandwich rolls, cut in half lengthwise

1/2 cucumber, cut into strips with a mandoline

250 ml (1 cup) or handful of greens (microgreens, arugula, etc. )

Preparation time 10 minutes Portions 4 servings

As the schools reopen, it’s time to check out recipes for sandwich fillings that pass the delicious and nutritious test! Extra points if they’re a snap to make. And that’s just what we have here, with our Salmon Spread Sandwich, further yummified with a generous helping of our three-fruit blend.

For an extra boost, try adding some greens, like arugula or crunchy microgreens. Happy hour tip: try this on crackers…

Ingredients

For the spread

250 ml (1 cup) cooked salmon, flaked

1 125-g package soft goat cheese, at room temperature

80 to 125 ml (1/3 to 1/2 cup) Patience Fruit & Co 3 Fruit Blend, Sweetened with Cane Sugar

1/2 dry shallot, finely chopped

Juice of one lemon

30 ml (2 tablespoons) fresh dill, finely chopped

15 ml (1 tablespoon) capers, drained and finely chopped

Salt and pepper

 

For the sandwich

4 ciabattas or sandwich rolls, cut in half lengthwise

1/2 cucumber, cut into strips with a mandoline

250 ml (1 cup) or handful of greens (microgreens, arugula, etc. )

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Steps

  1. For the spread
    Mix salmon, goat cheese, dried fruit, shallot and lemon juice in food processor until mixture is smooth. Add dill and capers and mix with a spatula. Set aside.

  2. For the sandwich
    Spread salmon mixture on rolls. Garnish with cucumber slices and greens.

Une filiale de Fruit d'or

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