Smoked salmon baguette sandwich
SERVES 6-8
1 baguette
⅔ cup very finely chopped celery heart, leaves reserved
85g (⅓ cup) very firm egg mayonnaise, approximately
1 tbsp horseradish cream or Dijon mustard
225g boneless, skinless hot-smoked salmon
small handful chervil sprigs
1 tbsp well-drained baby capers
Split the baguette in half lengthways. Reserve the top half for another use; you only need the base. Place the base, cut side up, on a board.
Combine the celery, mayonnaise and horseradish cream in a bowl and stir to combine well, adding a little more mayo if you gauge you might need more mixture to cover the baguette half – this depends on the overall size of your baguette. Season to taste with salt and pepper, then spread evenly over the bread. Top with the coarsely flaked salmon, then scatter over the reserved celery leaves, chervil and capers. Using a large sharp knife, cut the baguette into pieces about 6cm wide. Transfer to a platter, then serve immediately.
Do a few hours ahead: Make the celery mayo. Flake the salmon. Drain capers. Store each, covered, in containers in the fridge until ready to assemble.
