Serves: 24 (6″ each)
2 3.3 lb. pouches or 64 oz. cans* red or pink Alaska Salmon, drained
2 cups mayonnaise
2 Tbsp. lemon zest, grated
24 ea. French rolls, plain, 6″ or 4 baguettes, cut into 6 portions each
12 oz. (12 cups) mixed salad leaves
3 lbs. tomatoes, sliced 1/4″
3 lbs. avocados, medium, skin and pit removed, sliced 1/2″
Salt and freshly ground black pepper, as needed
*For canned, remove skin and bones
In large bowl, gently break salmon into large chunks. Set aside.
Mix mayonnaise and lemon zest and spread each sandwich with 1 1/2 Tbsp. lemon mayonnaise. Top with 1/2 cup salad leaves, 2 tomato slices, 4 avocado slices and 1/2 cup (3 oz.) salmon chunks. Season with salt and pepper.
Hold cold for service.
Tip:
For an upscale sandwich, serve open-faced salmon baguettes topped with chopped hardboiled egg and caviar.