SALMON SANDO SUPREME

Recipe courtesy of Mason Hereford

Add a new twist to a fish sandwich by including a super crispy hash brown patty, pickles and a drizzle of savory, zesty anchovy crema.

• Prep Time: 25 minutes

• Cook Time: 14 minutes

• Total Time: 39 minutes

INGREDIENTS

Anchovy crema (makes 1 cup)

• ½ cup sour cream

• ¼ cup lemon juice, plus more to taste

• ¼ teaspoon kosher salt

• One 2-ounce can oil-packed anchovy fillets (ideally Cantabrian anchovies)

• 4 ounces cream cheese, softened

  
  

  Salmon sandwiches

• 4 skin-on wild Alaska salmon fillets, about 4 ounces each

• Avocado or peanut oil, divided

• ¼ red onion, thinly sliced

• ½ cup pickle slices

• Kosher salt

• 4 frozen hash brown patties

• 4 sandwich-size potato rolls, cut in half

• 2 tablespoons unsalted butter, at room temperature

• Anchovy crema

• 1-2 lemons, for serving

• Lemon zest, for serving

PREPARATION

1. Prepare the anchovy crema

   In a blender, add the sour cream, lemon juice, salt, and anchovies (including their oil) until smooth. Add the cream cheese 2 tablespoons at a time and pulse just until it’s smooth. Add more salt and lemon juice if desired. If mixture is too thin, add more cream cheese. Place in fridge until chilled. Can store for up to 1 week in an air-tight container in the fridge.
   

2. Deep fry the hash brown patties

   Heat 3 inches of oil to 350F in a heavy pot. Line a sheet pan with paper towels. Fry the hash browns in batches of two or three, making sure they don’t touch and flipping them once with tongs halfway through, until they’re dark golden brown all over, 5-6 minutes. They should be extra crispy. Transfer hash brown patties to the sheet pan and season liberally on both sides with salt.
   

3. Pan-sear the salmon

   Dry the salmon fillets thoroughly with paper towels paying extra attention to the skin side. Season both sides of each fillet liberally with kosher salt. Heat 2 tablespoons of oil in a heavy bottomed skillet over high until it’s smoking hot. Place 2 fillets, skin-side down, into the pan, and turn heat down to medium-high. Apply pressure via a grill press or spatula and cook until the skin is brown and crispy and the fish is mostly cooked, about 4-5 minutes. Turn off the heat and flip the fish over to finish cooking from the pan’s residual heat, until it’s just fully cooked through, about another 1-2 minutes depending on thickness.
   

4. Toast the buns

   Heat a skillet on the stove over medium. Generously butter the cut sides of potato rolls, then brown them in batches, cut sides down, until toasted, 2-3 minutes. Set aside.
   

5. Assemble sandwiches and serve

   Spread each bun generously with the anchovy crema. On each bottom bun, place about 5 pickle slices and some thinly sliced red onion, followed by the hash browns. Top the hash browns with the seared pink salmon fillets, a squeeze of lemon and a generous sprinkle of lemon zest (about half a lemon’s worth). Finish with the top bun and serve immediately.