Recipes

BBQ Hot Smoked Salmon Sandwich

Name: BBQ Hot Smoked Salmon Sandwich
Prep time: 35 min
Cook time: PTM
Total time: 35 min
Yield: 2 servings
Cuisine: Seafood
Ingredients: 2 Potato buns; 2 packages Acme 4oz BBQ Hot Smoked Salmon; ½ head Napa Cabbage; ½ head Purple cabbage; 1 Medium Carrot; 1 tablespoon Apple Cider Vinegar; 2 teaspoons Honey; 1 teaspoon Dijon mustard; ½ cup Mayonnaise; ¼ teaspoon Celery seed; ¼ cup Dill; 2 teaspoons Black pepper; 2 tablespoons Salt

Acme's latest creation combines our sweet, spicy, tangy Kansas City BBQ Smoked Salmon with creamy cole slaw, all nestled within a subtly sweet potato bun. It's like the classic American BBQ pulled pork sandwich but reimagined for BBQ-loving pescatarians. A fresh cole slaw, topping our Kansas City BBQ Smoked Salmon, is lusciously laced with dill, adding a subtle herbal note that complements the creamy cole slaw texture while balancing the tang of the smoked salmon's BBQ flavor. And it's all served atop a delightfully pillowy potato bun—a fresh take on a beloved American classic.

Directions

Shred both cabbages on a mandoline or quarter them and slice thinly with a sharp knife to produce long shreds. Grate carrot on a box grater.

Add the cabbage, carrot, and salt to a large bowl. Mix well. Leave for 10 minutes to allow excess moisture to purge, then rinse in a colander, and dry well with clean towels or a salad spinner.

In a bowl large enough to hold all of the cabbage, combine mayonnaise, apple cider vinegar, dijon mustard, honey, and celery seed. Whisk until combined.

Add cabbage and carrot mixture and dill to the dressing. Taste and salt as needed.

Now, to make the sandwich. Flake the salmon, toast your potato buns, and then build the sandwiches with your cole slaw, smoked salmon, and potato buns.

You will have some leftover cole slaw. You can either make additional sandwiches if you have more smoked salmon, or you can save the leftover cole slaw to enjoy with other meals. Cole slaw will keep in the fridge for up to a week.