Sunday Brunch: Smoked Salmon Sandwich with Asparagus Tartar
Sunday. Thank goodness for days like this. The alarm clock stashed away for another day, the coffee set to start later than usual and the calendar is empty. Blank. I usually put an X across these days because they're meant for slowing down and catching up. I take a zen-like approach to the day and do things when I feel like doing them. Simple Sundays.
We have our routines on weekends. Simple routines. They stay constant by changing. Coffee and pastry made the day before and talks about life and dreams. Both kinds. And when the morning light opens up for the day, I head to the market and shop. Groceries, fresh herbs and produce. Sunday love.
If I get back early enough we throw down a late breakfast and a fresh batch of coffee. If the clock ticks into late morning than it quickly becomes brunch or lunch sandwiches. Like today. I was back home by 10:30am, but after cleaning out the fridge and re-stocking it it was past eleven. It danced on the line between breakfast and lunch.
We sat down around just before noon and ate these sandwiches, slowly and deliberately. The sauce plays well with the rest of the ingredients but the combination makes one beautiful harmony. It was a great change of pace from the breakfasts we have been having over the past few weeks. The one constant. Change.
We finished lunch and knew we had the day to ourselves. A blank slate. Sunday. Thank goodness for days like this.
From my kitchen to yours, happy eating!
- 4 slices smoked salmon
- 4 slices bacon, crisp
- 1 heirloom tomato
- 1é2 cup arugula
- 1é4 cup chopped asparagus, blanched
- 1 tbsp. capers, chopped
- 1 tbsp. sweet pickles, chopped
- 1 tbsp. parsley, chopped
- 1 tbsp. dill, chopped
- 1é4 cup mayonnaise
- 1 tbsp. lemon juice
- sea salt and pepper
- To make the tartar sauce, blanch the asparagus and combine them with the capers, sweet pickles, parsley and dill. Add in the mayonnaise, lemon juice and season to taste.
- Toast the rye and spread a layer of the tartar on the bottom slice. Add on the slices of smoked salmon followed by the tomatoes, bacon and arugula. Top with remaining slice of bread and serve.
- Serves 2.