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.
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.
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💙
- 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
In a small bowl, whisk together all the ingredients until smooth and creamy.