Smoked Salmon Club Sandwich...

Serves 4

Ingredients


12 slices white or brown bread

400g Loch Fyne smoked salmon

½ little gem lettuce

2 plum tomatoes finely sliced

4 slices cured ham, Parma or Prosciutto

Bamboo skewers


Free Range Egg Mayonnaise

4 soft boiled free range eggs

80g mayonnaise

Sea salt and freshly milled pepper


Caper Mayonnaise

30g fine capers

120g mayonnaise

½ lemon for juice

Sea salt and freshly milled pepper


Method

-for the egg mayonnaise, boil the eggs for about 4 minutes, cool in iced water, peel and chop mix in the mayonnaise and season, reserve

-for the caper mayonnaise, chop the capers, add the mayonnaise, lemon juice and seasoning


To make

 
-toast the bread

-take your 4 base pieces of toast and top with slices of Loch Fyne Bradan Orach smoked salmon, spread on egg mayonnaise and a layer of little gem lettuce, lightly season

-add another layer of toast and press down gently, place on the cured ham followed by the caper mayonnaise and top with the tomato, season lightly

-finally top with the 3rd layer of toast, press down lightly

-cut into quarters and place a bamboo skewer through your sandwich quarters to keep them together

To Serve

-place on warmed plates with extra caper mayonnaise

Serve with chunky chips

Credit :Loch Fyne Osyters