Smoked Salmon Sandwich
The process of smoking fish popped up numerous times around the world, independent of one another. The advantage was not to infuse the meat with an oaky flavor, but to cure and dry the flesh enough to slow down bacterial growth.
Not even 200 years ago, refrigeration was extremely basic and not very effective. To compensate, fish—and many other meats—were suspended above burning wood inside confined areas. In effect, this bleached the meat, allowing it to be preserved much longer than non-smoked meat.
What is now a high-class delicacy was once an all-but-necessary survival tactic.
Prep: 5 min | Cooking: 0 min | Total: 5 min
Makes 1-100 sandwiches
Note: Ingredient amounts are completely adjustable. Assemble your desired proportions.
Ciabatta or sourdough bread, cut into .5-inch-thich slices
Capers (1/2 tbsp)
Arugula or lettuce
Spread a knife-ful of cream cheese across one of the bread slices. Spoon on some capers, smother with arugula/lettuce, and top with a tomato slice and a few strips of salmon. Top with another slice of bread and serve.