Tinned-Salmon Niçoise Sandwich

Tinned-Salmon Niçoise Sandwich

By EMMA TEAL LAUKITIS AND CLAIRE NEATON
Total time 15 minutes
Serves 2

Canned salmon doesn’t get nearly the love that canned tuna does, but it should. It’s just as convenient and has more inherent richness and flavor. This sandwich, adapted from Emma Teal Laukitis and Claire Neaton’s cookbook, The Salmon Sisters: Harvest & Heritage, is a twist on the classic Provençal pan bagnat, featuring crusty bread packed with pickled and fresh vegetables and finished with a touch of creamy anchovy mayo. It’s tangy, savory, and herby, with a hint of smokiness from the salmon. It makes for an easy protein-packed lunch to share around the table or pack for a day outside—no cooking necessary!

Ingredients

INGREDIENTS

1 6-oz. can Minnow Wild Sockeye Salmon

1 large egg

Zest and juice of ½ lemon

1 oil-packed anchovy fillet, finely chopped

1 small garlic clove, finely grated

2 Tbsp. mayonnaise

Kosher salt

½ small red onion, thinly sliced

¼ Persian cucumber, quartered lengthwise, cut crosswise into ½" pieces

½ cup torn sweet basil leaves

3 Tbsp. sliced drained Peppadew peppers

in brine; plus 1½ tsp. brine (optional)

3 Tbsp. sliced pitted mixed olives (such as Kalamata and Castelvetrano)

1 Tbsp. plus 1½ tsp. extra-virgin olive oil

1½ tsp. drained capers

Freshly ground pepper

½ baguette

1 Tbsp. whole grain mustard

1 cup baby arugula

1 medium heirloom or vine-ripened tomato, thickly sliced

Preparation

STEP 1

Using a slotted spoon, gently lower egg into a small saucepan of boiling water. Cook, adjusting heat as needed to maintain a gentle boil, 8 minutes. Transfer egg to a bowl of ice water and let cool.

STEP 2

Meanwhile, whisk lemon zest and juice, anchovy, garlic, and mayonnaise in a small bowl to combine. Taste anchovy mayo and season with salt if needed.

STEP 3

Place salmon in a medium bowl; gently break up into large pieces with a rubber spatula or large spoon. Add red onion, cucumber, basil, Peppadew peppers, olives, oil, and capers; season with salt and pepper. Mix gently to combine. Taste salmon mixture and add up to 1½ tsp. Peppadew brine to sweeten if needed.

STEP 4

Peel egg and slice crosswise. Slice baguette in half through the equator; spread cut sides generously with anchovy mayo and mustard. Arrange arugula on bottom half and layer with tomatoes. Spoon salmon mixture over and tuck egg into gaps. Close up sandwich and cut in half crosswise.

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