I’ve always enjoyed people with multiple layers. Multiple layers of goodness that is. I feel the same about food. Taste constitutes the character of a dish, its DNA. But I feel that color and texture make up its personality; the reason why it may stand out.
One of my top five favorite dishes of all times is Peking Duck. The way the crunchy savory duck skin contrasts with the softness of the pancake and the sweetness of the hoisin sauce… I mean come on. If that’s not food porn at its best…
I wanted to find a way to achieve the same complexity in taste and texture last week for my Sunday lunch (or maybe it was the week before. Is salmon like pot? Does it kill your brain cells? I’m getting worried). So, yes, smoked salmon was the main ingredient. I went for a salmon and potato club sandwich and it was every bit as delicious (in it’s own way of course) as any great Peking Duck I had ever had on Stockton Street or in Soho (London) :0)
1. Peel, wash and grate raw potatoes. Do not wash them once grated.
2. Form a ball in your hands the size of a golf ball and flatten it. You need to end up with 1/3 of an inch patties
3. Sauté the potato patties i a little bit of oil over medium heat until they are golden brown on both sides
4. Wait for these hash browns type pancakes to cool down (on a grid so they don’t become soft) and build your sandwiches with one layer of hash browns, one layer of red onions, one layer of smoked salmon and so on. You can also add lettuce for color if you want. Avocado would hurt either.
5. Top the sandwich with heavy cream and salmon or trout eggs and maybe some fresh dill
It is really easy, not that expensive and looks very fancy… ENJOY!
Note: you may add black pepper for seasoning, but avoid adding salt as the salmon and trout eggs are already quite salty.