This was a great appetizer or lunch that I served a while back. I needed something interesting and something fresh that I hadn’t prepared before. When times of going to the grocery store seem to be more and more of a hassle, it is always good to either have things on hand or use some of the leftovers or condiments in a unique fashion. I had made some egg salad the day before so I didn’t have to make that. The pickle relish just took a minute to cut everything. The caviar I had as well as the smoked salmon. All I had to do with cook the portobellos and layer them like a burger. Here is the recipe for portobello and smoked salmon sandwich, I hope you enjoy it!
5 tbsp of olive oil
1 tbsp of balsamic
1 sprig of rosemary
salt and pepper
8 oz of smoked salmon
1/2 cup of fresh sheeps milk ricotta cheese
1 lemon zested
6 hard boiled eggs peeled
1/8 cup of chopped green onions
3 tbsp of diced onion (red or white)
1 1/2 tbsp of whole grain dijon mustard
1/2 cup of mayo
1 tsp of chopped fresh dill
Salt and pepper (I usually add 1 tbsp of diced pickle but didn’t because I had a pickle relish)
1/4 cup of julienned bread and butter pickles
1/4 red onion sliced thin
2 tbsp of capers
1 1/2 tbsp of chopped fresh dill
3 tbsp of juice from the pickle and capers.
For the egg salad,
Place all the ingredients in a bowl, mix well, and season well. Set aside
For the pickle relish,
Place all the ingredients in a bowl, mix well, and set aside
For the Portobello,
You have a few options for this depending on what mood you are in. You can marinate the portobellos if you have time with the olive oil and balsamic for 20-30 minutes and then simply grill them. I didn’t have time to marinate or grill them. I simply sprinkled the balsamic and oil all over the portobellos, seasoned them with salt and pepper, and placed them into a medium-medium/low heat saute pan. I cooked them for about 12-14 minutes flipping them over half way through the cooking process. Then turn off the heat and allow them to cool in the pan. I then took them out of the pan once they cooled slightly and were tender all the way through. I then sliced them two to three time horizontally depending on how thick they were. I then took a little ricotta cheese and spread some on one slice of the portobello. I took the lemon and zested a little zest on top of the cheese. Then I added a layer of smoked salmon and fresh chopped dill. I added a few slices of avocado (make sure you season the avocados with a little salt) and then added another layer of portobello and started the layering process all over again. Topping the whole thing with a slice of portobello. You should be left with something that looks like a layered burger so to speak. Do the same process with the remaining portobellos. Then carefully using a sharp knife slice them in half.
Place the two halves on one plate. Add a spoonful of each egg salad, pickle relish, and caviar. Serve and enjoy!