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Adam Glick's Rogue River Roll

PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(0)
Adam Glick
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(0)

Ingredients

  • 1/4 pound smoked salmon
  • 1 bunch dill, minced
  • 1 red onion, fine diced
  • 1 tablespoon celery, fine diced
  • 1 lemon, zested and juiced
  • 2 tablespoons mayonnaise
  • salt and freshly ground pepper, to taste
  • 4 po'boy rolls or top-split hot dog buns
  • lettuce and sliced tomato, for topping
  • Chef notes

    This sandwich is special because it's really like having three sandwiches in one. It has elements of a bagel with lox, seafood po'boy and a lobster roll. The tender salmon and crunchy veggies keep it light, bright and satisfying.

    Preparation

    Break up the smoked salmon into medium-sized chunks and place them in a bowl. Add the dill, onion, celery, lemon zest, lemon juice and mayo to the bowl. Season with salt and pepper and mix well.

    Scoop the smoked salmon mixture into the split buns with some sliced lettuce and tomatoes and serve.