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Ciabatta with gravlax and enoki mushrooms

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Ingredients for 4 servings:

  • 4 ciabatta rolls
  • butter
  • 4 lettuce leaves
  • 100 g mushrooms (Enoki mushrooms)
  • 8 slice(s) salmon (gravlax)
  • Remoulade

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cut the root end off the enoki mushrooms. The mushrooms should not be washed before eating to preserve their special flavor and texture. Cut open the roll, spread with butter, and place a washed and spin-dried lettuce leaf on the bottom half. Top each roll with two slices of salmon and place the mushroom bouquet on top. Spread remoulade sauce to taste over the top and close the roll lid to reveal the mushrooms. Smoked salmon can be used instead of gravlax.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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