Sandwich Two Ways - Salmon & Tuna Salad (Gluten Free)
These sandwiches are delicous, easy to make and perfect to serve for breakfast, brunch or lunch.
Servings 4
Ingredients
- 4 slices Gluten free whole grain bread
- 4 Salad leaves
- 1 Egg boiled
- 1 tsp Capers
- 1 Radish thinly sliced
- Sunflower sprouts
For the tuna salad
- 1 can Tuna (I used in water) drained
- 2-3 tbsp Creme Fraiche, quark or greek yogurt
- 1/2-1 tsp Dijon mustard
- 1/2 tsp Caper water
- 1/2 small Red onion finely chopped
- 1/2 tsp Lemon juice
- Black pepper, to taste
- Sea salt, to taste
For the hot smoked salmon salad
- 50-75 g Hot smoked salmon
- 2-3 tbsp Creme Fraiche, quark or greek yogurt
- 1/2 tsp Lemon juice
- 1 tsp Mayonnsaide (optional)
Instructions
- Bring water to a boil in a pot.
- Add the egg and boil for 6-9 minutes (depending on the size and how runny egg yolk you prefer. When making a sandwich I prefer it more set).
- Meanwhile combine the ingredients for the tuna salad in a bowl and the ingredients for the hot smoked salmon salad in another one.
- Preheat a nonstick pan and add the whole grain bread to warm it up and let it become a little golden brown. You can also use a bread roaster or the oven. This is optional, but it really makes the sandwich more delicious.
- When the egg is done drain it under cold water for 1-2 minutes.
- Peel and slice the egg.
- Place salad leaves on each bread slice.
- Top two of the bread slices with tuna salad, sliced egg and capers.
- Top the other two bread slices with salmon salad, thinly sliced radish and sunflower sprouts.