Here are my top sandwiches you can eat to get more seafood and omega 3 in your diet.
Smoked Salmon on Sourdough
This is a really easy lunch and will taste great provided you use good ingredients. I use Huon Tasmanian smoked salmon, a good sourdough bread (Sol is great if you live in Brisbane), Haas avocado which I smear over the bread like you would butter, Murray River pink salt, and freshly ground pepper. Sometimes I toast the bread to make it a little crunchy.
Tuna & Celery on Grain Bread
To make the sandwich, I mix a tin of tuna, some sliced celery and a dollop of mayonnaise with salt and pepper in a bowl then spread it onto some country grain bread with linseeds. I like the crunch of the celery. Sometimes I also add sliced spring onion (scallion). I have since learned that there is very little omega 3 left in the tuna by the time it reaches the can – shame.
A Crab Sandwich
Combine shredded picked crab meat, a dollop of mayonnaise or aioli, a squeeze of lemon juice, and salt & pepper to taste. Mix together and spread over the bread. Top with greens such as lettuce, spinach or rocket. Optional seasonings – pinch of chilli powder or cayenne pepper, or some chopped parsley.
Prawn Baguette
Peel some cooked prawns and de-vein. Top the baguette with some prawns, avocado, cucumber slices or lettuce and some mayonnaise. A bit of salt & freshly cracked pepper, maybe a squeeze of lemon, and you’re done.
Sardines
The best Omega 3 sandwich would have to be sardines. They eat sardines on toast in Italy, Spain and Portugal all the time, but until I went on my OMS retreat, I had never eaten sardines. When I did have them, I was surprised how mild tasting they were. I expected them to be really salty like anchovies, but they’re not.
I toast a couple of slices of organic rye bread, then top with tomato slices, sardines, a little lemon zest, chilli (optional), garlic (optional) and salt & pepper. Place under the grill/broiler for a couple of minutes, then top with some chopped parsley and a squeeze of lemon juice.
Whatever sandwich you make, using good bread always makes it taste better. I always try to eat wholegrain or rye bread, but I have a soft spot for sourdough.
I use my silken tofu mayonnaise recipe for these sandwiches. (see OMS mayonnaise under dips and sauces)
Photos can be seen here - http://frommydeck.com/2013/04/11/omega- ... mment-1766
Wendy, I didn't know where to put sandwiches so I put them in Bakery. Please move the post if there is a better category.
Moved to Side Dish Wendy:Moderator Can I come to lunch at your place!
Hope everybody is being well,
Kylie
Smoked Salmon on Sourdough
This is a really easy lunch and will taste great provided you use good ingredients. I use Huon Tasmanian smoked salmon, a good sourdough bread (Sol is great if you live in Brisbane), Haas avocado which I smear over the bread like you would butter, Murray River pink salt, and freshly ground pepper. Sometimes I toast the bread to make it a little crunchy.
Tuna & Celery on Grain Bread
To make the sandwich, I mix a tin of tuna, some sliced celery and a dollop of mayonnaise with salt and pepper in a bowl then spread it onto some country grain bread with linseeds. I like the crunch of the celery. Sometimes I also add sliced spring onion (scallion). I have since learned that there is very little omega 3 left in the tuna by the time it reaches the can – shame.
A Crab Sandwich
Combine shredded picked crab meat, a dollop of mayonnaise or aioli, a squeeze of lemon juice, and salt & pepper to taste. Mix together and spread over the bread. Top with greens such as lettuce, spinach or rocket. Optional seasonings – pinch of chilli powder or cayenne pepper, or some chopped parsley.
Prawn Baguette
Peel some cooked prawns and de-vein. Top the baguette with some prawns, avocado, cucumber slices or lettuce and some mayonnaise. A bit of salt & freshly cracked pepper, maybe a squeeze of lemon, and you’re done.
Sardines
The best Omega 3 sandwich would have to be sardines. They eat sardines on toast in Italy, Spain and Portugal all the time, but until I went on my OMS retreat, I had never eaten sardines. When I did have them, I was surprised how mild tasting they were. I expected them to be really salty like anchovies, but they’re not.
I toast a couple of slices of organic rye bread, then top with tomato slices, sardines, a little lemon zest, chilli (optional), garlic (optional) and salt & pepper. Place under the grill/broiler for a couple of minutes, then top with some chopped parsley and a squeeze of lemon juice.
Whatever sandwich you make, using good bread always makes it taste better. I always try to eat wholegrain or rye bread, but I have a soft spot for sourdough.
I use my silken tofu mayonnaise recipe for these sandwiches. (see OMS mayonnaise under dips and sauces)
Photos can be seen here - http://frommydeck.com/2013/04/11/omega- ... mment-1766
Wendy, I didn't know where to put sandwiches so I put them in Bakery. Please move the post if there is a better category.
Moved to Side Dish Wendy:Moderator Can I come to lunch at your place!
Hope everybody is being well,
Kylie
