Preparation Time: 40 Minutes
Cooking Time: 10 Minutes
Serving Size: 4
1+ 1/2 cups beets, boiled, quartered
24 brown bread cut to 2" square slices
2 tablespoons capers
6 each hard boiled egg, sliced thin
1 tablespoon lemon juice
1/2 teaspoon lemon zest
4 cups mache
1/2 cup mayonnaise
8 oz. norwegian smoked salmon
2 oz. olive oil
2 tablespoons parsley, finely chopped
1/2 cup red onion, finely chopped
4 oz. red onion, thinly sliced
1 oz. red wine vinegar
as needed salt and pepper
1. To prepare the mayonnaise, combine the lemon juice, lemon zest, capers and mayonnaise. Refrigerate until needed.
2. To prepare the beet salad, whisk the olive oil into the vinegar and season with salt and pepper. Toss the beets, red onion and parsley with the vinaigrette. Refrigerate until needed.
3. For each serving, spread one slice of the brown bread with ¾ tsp. of mayonnaise. Place ½ oz. of salmon, ¼ oz. slice of onion and 4 slices of the egg on top. Cover with one slice of bread dressed with ¾ tsp. of mayonnaise on each side. Layer a ½ oz. of salmon and a ¼ cup of the mache and top with a slice of brown bread dressed with ¾ tsp. of mayonnaise. Repeat this process to make two sandwiches. Cut each sandwich into triangles, ending with four triangles. Arrange the 4 triangles around the edge of a serving plate and mound ½ cup of the beet salad in the center.
Return to list of recipes | See another random recipe