Recipes

Ingredients:

• 2 slices sourdough bread
• 3 tablespoons unsalted butter, divided
• 1 can Ekone Smoked Salmon
• ¼ cup mayonnaise
• ¼ cup chopped capers
• 2 teaspoons stone ground mustard
• 2 tablespoons flour
• 1 cup whole milk
• 2 teaspoons kosher salt
• 2 teaspoons garlic powder
• 2 teaspoons cracked black pepper
• ¼ cup chopped dill
• ¼ cup grated gruyere cheese
• 2 teaspoons olive oil
• 1 egg

Makes 1 sandwich

Heat your oven to 400°, and toast your bread for five minutes with one side of each slice covered with ½ a tablespoon of butter. Remove from the oven and set aside on a baking sheet. In a small bowl, pulverize the Ekone Smoked Salmon using the back of a fork and mix with mayonnaise, and capers and set aside.

Heat remaining butter in a medium-sized pot over medium heat and whisk in flour being mindful not to burn the rue and cook for a minute. Pouring only ¼ cup at a time, whisk in flour and allow each pour to thicken before adding the next. Continue until all the milk has absorbed into the mornay and allow to thicken for another three minutes before lowering the heat to medium-low and stirring in salt, garlic powder, and dill.

Preheat your oven to broil and return to your toasted bread, spread mustard on the outward side of the bread, and press the salmon into one slice of the toast before covering both the salmon slice and the mustard-only slice with gruyere cheese. Drizzle a generous spoonful of dill mornay. Broil the open sandwich for about three minutes. In the meantime fry a sunny-side egg in olive oil and set aside. Remove the salmon sandwich from the oven and allow each side to meet, press down on the bread to let a little cheese ooze out. Top sandwich with a couple more spoonfuls of mornay sauce, crown with the sunnyside egg and garnish with dill before serving.