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Smoked Salmon Sandwich

Prep Time:4 Hours
Cook Time:20 Minutes

Nutritional Information

This is a recipe for a smoked salmon sandwich using sourdough, creme fraiche and a sweet and sour compote.


  • 12 slice sourdough bread, see recipe
  • basic brine, see recipe
  • 36 ounces salmon
  • shaking the tree, as desired
  • smoking wood, as desired, we used alder
  • Creme Fraiche Spread
  • 6 ounce creme fraiche
  • dill, to taste
  • 1/4 cup mustard
  • salt and pepper, to taste
  • lemon juice, to taste
  • Sweet and Sour Compote
  • 3/4 cups red wine vinegar
  • 1 1/2 cups dried fruit
  • 3/4 cups shallot, minced
  • honey, to taste
  • salt and pepper, to taste


  • 1. For the Creme Fraiche spread: combine all ingredients together and season to taste as desired. For the Sweet and Sour Compote: Bring all ingredients to a simmer and cook until thickened and most of the liquid has been absorbed or evaporated. Adjust seasonings with honey, salt and pepper and vinegar to your liking. To smoke the salmon: Cut the salmon into individual 3 oz portions. Brine for no longer than 20 minutes. Remove from the brine and rub with Dizzy Pig Shaking the Tree. Ideally, refrigerate for 4 hours. Preheat the Egg to 225º using indirect heat. Add smoking wood and smoke the salmon until it begins to flake, about 20 minutes, or longer if more doneness is desired. Remove from the grill, brush the bread with the creme fraiche mixture, top with salmon and finish with the compote. Serve immediately.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828