Petite Smoked Salmon and Avocado Club Sandwich

Printemps 2011
food and drink

BY: Christopher St. Onge

If you wish to make these little conversation starters up to half a day ahead of time, be sure to sprinkle the sliced avocados with a little lemon juice to prevent them from turning brown. Cover and refrigerate until your guests arrive.

¾ cup (175 mL) white vinegar
¼ cup (50 mL) sugar
¼ tsp (1 mL) salt
1 bay leaf
1 tsp (5 mL) whole coriander seed
1 tsp (5 mL) yellow mustard seed
1 large red onion, thinly sliced

½ cup (125 mL) mayonnaise
1 tbsp (15 mL) grated lemon rind
2 tsp (10 mL) lemon juice
1 tsp (5 mL) finely chopped tarragon
Freshly ground black pepper to taste

1 whole wheat or whole grain baguette, at least 12 inches (30 cm) long
1 small bunch watercress
7 oz (210 g) thinly sliced smoked salmon
1 ripe avocado, thinly sliced

1 For the red onion pickles, combine vinegar, sugar, salt and spices in a medium saucepan over high heat. Allow mixture to boil for 30 seconds then add the onion slices and boil another minute or until onions are tender-crisp. Pour into a glass jar and refrigerate until cool.

2 To make the mayonnaise, combine all of the lemon mayonnaise ingredients in a small mixing bowl.

3 For the sandwiches, cut the baguette into twenty-four ½-inch (1-cm) slices. Spread 16 slices with Lemon Mayonnaise. Divide watercress between 8 undressed slices of bread. Top watercress with smoked salmon and cover with a slice of dressed bread, mayonnaise-side down. Place a few pieces of avocado on each sandwich and then top each with a scant tbsp (25 mL) of pickled onions. Finish with final slice of dressed bread, mayonnaise-side down, and cut each sandwich in half if desired. Secure with toothpicks.

Makes 8 sandwiches