Fancy something different for brunch or supper? These Tasmanian salmon brioche rolls do not disappoint. The rolls will keep in the fridge for up to a day and make a delicious packed lunch too!
Serves: 2 | Prep Time: 10 mins | Cook Time: 5 mins
Ingredients
1 packet Woodbridge Smokehouse Cracked Pepper Hot Smoked Salmon
2 small celery stalks
2 tsbp mayonnaise
4 brioche-style hot dog buns
Handful pea sprout leaves* or lettuce leaves
Method
Shred salmon with a fork and place in a medium bowl.
Slice celery stalks in four lengthways and dice finely, add to the bowl along with mayonnaise. Mix well.
Slice brioche hot dog rolls open, do not cut all the way through. Place in a sandwich press on the sides and toast for 2-3 minutes until golden on the outside.
Place a small handful of pea sprout leaves or lettuce leaves in the base of each open roll and top with salmon mixture and serve.
*Note: you can use pea sprouts, or larger version with fuller leaves. Alternatively a soft lettuce, such as butter lettuce works well.
