Salmon w/Smoked Mustard Creme Fraiche

Today I am combining leftovers for a delicious salmon sandwich that will have you wanting more, long after you have eaten up the last crumb. Dramatic much? Well, yes, but in this case, I’m not exaggerating. A crusted seared salmon topped with German Rotkohl and a smoked mustard creme fraiche served on a toasted brioche roll.

The Spread:

In a small bowl, whisk together 1/2 cup crème Fraiche, 1/4 cup whole grain mustard, 1 tablespoon fresh chopped parsley, lemon zest, salt, pepper, and a dash of liquid smoke. The smoky flavor goes so well with pan-seared or grilled fish really complementing this dish.

The Leftovers:

Reheat the “Everything” Salmon and Rotkohl to warm. Don’t recook or overheat. Just warm it up.

Preheat a griddle over medium. Place buns face down on the griddle and toast to a golden brown, about 5 minutes.




Spread bottom bun with the smoked spread, place salmon on bun, spoon on some of leftover German Rotkohl, and place top bun on top. Secure in place with a toothpick.


I actually make the other dishes during the week to get to this moment right here. This sandwich is beyond delicious. It’s the exclamation point at the end of a week filled with deliciousness. – Ella💙

Smoked Mustard Creme Fraiche
Prep Time
5 mins
Total Time
5 mins
Course: Side Dish
Cuisine: French
Keyword: Dips, Sauces
Author: Ella @
  • 1/2 cup crème fraiche
  • 1/4 cup whole grain mustard
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon zest
  • Salt and black pepper
  • A dash of liquid smoke
  1. In a small bowl, whisk together all the ingredients until smooth and creamy.

Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

3 thoughts

  1. Ella!!!!

    I am in BIG love with this sammy! See, I happen to believe that if you’re going to construct a sandwich, you best go big and tasty or don’t even bother. Ain’t nobody got time for bologna . . pun intended.

    This is just exceptional. An entree on a bun.

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