Smoked Salmon BLT
From YankeeMagazine.com — April 2010
Fish and Seafood Recipes | Meat Recipes | Sandwiches Recipes
Yield: 6 servings
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup mayonnaise
- 12 slices country-style sandwich bread, lightly toasted
- 1 pound bacon, cooked
- 12 ounces thinly sliced cold-smoked salmon
- 1-1/2 cups (approx.) arugula, watercress, or frisée, stems removed
- 4 plum tomatoes, thinly sliced
In a small bowl, combine lemon zest, lemon juice, and mayonnaise. Spread lemon mayonnaise over one side of each of 6 bread slices. Break bacon in half and place 4 to 6 pieces on each of those slices (depending on size of the bread). Layer 2 ounces salmon on top of bacon, add about 1/4 cup arugula, and top with about 2 tomato slices. Spread mayonnaise on each of the other 6 bread slices and place atop tomatoes, mayonnaise side down.
