The most Parisian sandwich : grilled salmon club sandwich

Parisian grilled salmon sandwich_002Most of the time, I just like to make quick and simple dish for dinner. And what is easier than a sandwich ? According to TNS Sofres, the most popular dish in Paris is grilled salmon coming first before the fillet of duck breast, the most popular dish in France. Also for the most Parisian sandwich, I imagined a salmon club sandwich revisited. I used a low carb yogurt sauce for a healthy and diet-friendly recipe.

Ingredients:

  • 3-4 once piece of salmon, preferably wild, bones removed
  • 2 tablespoons of yogurt/fromage blanc
  • 1 lemon juice
  • 1 inch piece of fresh ginger
  • 1 pinch of 4 spices mix (nutmeg, peppercorn, ginger, cloves)
  • Salt & Pepper
  • Sliced rye bread
  • Chives
  • Red mustard leaves (or salad)
  • Olive oïl

Parisian grilled salmon sandwich_004

Directions :

Place the salmon in a hot frying pan and cook it in olive oil for 10 minutes (5 minutes each side).

In a bowl, mix the yogurt and the lemon juice. Peel and finely chop 1 inch piece of fresh ginger. Chop chives. Stir in the chopped ginger and chives, 1 pinch of 4 spices mix, salt and pepper to the sauce.

Toast the bread in the toaster or in the oven.

Remove the skin from the salmon, then flake into small pieces.

Spread rye bread with a bit of lemon yogurt sauce. Layer on the salmon, more sauce, and red mustard leaves. Sprinkle on chopped chives.

Bredele Christmas cookies

Fig, lemon and nuts bredele-7

Bredele are traditional cookies made during the Christmas season in Alsace. Alsatian families make many kinds of them starting as early as November. It is one good idea for a customized homemade gift.

There are dozens of Bredele cookies recipes. The following recipes are three original variations.

Fig and cinnamon star cookie

Ingredients (15-20 cookies)

  • 80g/2.8oz all purpose flour
  • 100g/3.5oz almond powder
  • 80g/2.8oz dried figs
  • 40g/1.4oz sugar
  • 40g/1.4oz icing sugar
  • 1 egg white
  • 1 teaspoon cinnamon

For the icing :

  • 75g/2,6oz icing sugar
  • 1 egg white
  • 1-2 drops of pure vanilla extract

Fig, lemon and nuts bredele

Directions:

Preheat the oven at 150°C/300°F.

In a robot, mix the dried figs, flour, almond powder, sugar, icing sugar, egg white and cinnamon.

Roll out on parchment paper to 1cm/0,4in thickness.

Line the cookie sheets with parchment paper or use a silicon cooking sheet.

Using a 2 1/2-inch star cookie cutter, cut out the cookies and place them on the cookie sheets.

Bake for 8 minutes.

Leave to cool.

Once the cookies are cold, make the glaze. Whisk the egg white until firm. Add on or two drops of pure vanilla extract and icing sugar. Stir until smooth.

Brush the cookies tops lightly with the glaze.

Leave to dry. The cookies are best to eat the following days.

Fig, lemon and nuts bredele-9

Lemon cookie

Ingredients (15-20cookies)

  • 80g/2.8oz all purpose flour
  • 100g/3.5oz almond powder
  • 40g/1.4oz sugar
  • 40g/1.4oz icing sugar
  • 1 egg white
  • 1/2 organic lemon zests and juice

For the icing :

  • 75g/2,6oz icing sugar
  • 1 egg white

Directions:

Preheat the oven at 150°C/300°F.

In a robot, mix the flour, almond powder, sugar, icing sugar, egg white and lemon zests and juice.

Roll out on parchment paper to 0,7cm/0,3in thickness.

Line the cookie sheets with parchment paper or use a silicon cooking sheet.

Using a 2 1/2-inch cookie cutter, cut out the cookies and place them on the cookie sheets.

Bake for 10 minutes. Turn the cookies over and bake for few more minutes.

Leave to cool.

Once the cookies are cold, make the glaze. Whisk the egg white until firm. Add on or two drops of pure vanilla extract and icing sugar. Stir until smooth.

Brush the cookies tops lightly with the glaze.

Fig, lemon and nuts bredele-8

Walnuts bredele

Ingredients (25-30 cookies)

  • 150g/5.3oz all purpose flour
  • 75g/2.6oz walnuts powder
  • 75g/2.6oz sugar
  • 65g butter
  • 2 tablespoons almond butter
  • 1+1 egg yolks
  • 1 pinch of salt
  • 25-30 shelled walnuts

Directions:

Preheat the oven to 180°C/350°F.

In a robot, mix the flour, walnuts powder, sugar, butter, almond butter, egg yolk and a pinch of salt.

Roll out on parchment paper to 0,5cm/0,2in thickness.

Line the cookie sheets with parchment paper or use a silicon cooking sheet.

Using a 2 1/2-inch round cookie cutter, cut out the cookies and place them on the cookie sheets. Glaze with egg yolk and place a shelled walnut in the center of the cookies.

Bake for 15 minutes.

Leave to cool.

Fig, lemon and nuts bredele-13