Serves
1
Cook Time
15-20 mins
Upgrade your sandwich game with this Smoked Salmon, Salsa Verde, and Radicchio Sandwich. Fresh Fishwife smoked salmon, homemade celery leaf salsa verde, and dressed radicchio come together on toasted sourdough for a delicious and tangy bite.
This Recipe Features:
Fishwife Smoked Salmon
$36.00
Upgrade your sandwich game with this Smoked Salmon, Salsa Verde, and Radicchio Sandwich. Fresh Fishwife smoked salmon, homemade celery leaf salsa verde, and dressed radicchio come together on toasted sourdough for a delicious and tangy bite.
This Recipe Features:
Fishwife Smoked Salmon
$36.00
Ingredients
- • 2 slices of sourdough bread
- • 1 tin Fishwife smoked salmon
- • Mayonnaise, for slathering
- • Celery leaf salsa verde, recipe follows
- • A handful of dressed radicchio, directions follow
- • ½ cup finely chopped celery leaf
- • ½ cup finely chopped parsley
- • 1 tbsp capers, roughly chopped
- • 2 cloves garlic, grated on a microplane or very finely minced
- • 2 Fishwife anchovies, finely chopped
- • ⅔ cup extra olive oil
- • 1 tsp red wine vinegar
- • Pinch red pepper flakes
- • A couple grinds of black pepper
- • Salt to taste
- • A handful of sturdy radicchio
- • Splash of olive oil
- • Splash of red wine vinegar
- • Flakey salt
- • Black pepper
Directions
- Combine the chopped herbs, capers, garlic, and anchovies in a small bowl. Pour in olive oil and mix to combine. You’re looking for a thick, luxurious consistency. An important trick to keeping salsa verde fresh is refraining from adding vinegar (or any acid) until you’re ready to serve, otherwise the herbs will begin to oxidize and the flavors won’t be as bright. With that said, add the red wine vinegar and stir to combine. Add a small pinch of salt, a couple grinds of black pepper and a pinch of red pepper flakes. Taste the salsa verde; does it need more acid? More salt? Tinker and adjust if need be.
- Tear a few leaves of radicchio into a small bowl. Dress with a touch of olive oil, red wine vinegar, salt and pepper.
- To build the sandwich, lather 2 pieces of bread in mayonnaise, then spread each slice generously in the salsa verde. Load one piece of bread with the dressed radicchio, and the other piece with the tin of smoked salmon. Fold the two pieces of bread together like you’re closing a book, sealing all of the goodness in half. Cut in half, share with a friend, or devour on your own.
This Recipe Features
Fishwife Smoked Salmon
$36.00
