Zutaten für Smoked Salmon Paninis
- Salmon Fillet
- Sweet Onion
- Beefsteak Tomato
- Mozzarella Cheese
- Mayonnaise
- Lemon Zest
- 1/2 tablespoon lemon juice
- 1 tablespoon capers (finely chopped)
- Ciabatta
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Zubereitung von Smoked Salmon Paninis
- Prepare the lemon-caper mayonnaise: In a small bowl, whisk together 1/4 cup mayonnaise, 1 tablespoon capers (finely chopped), 1 teaspoon lemon zest, and 1/2 tablespoon lemon juice.
- Smoke the salmon: Place salmon fillets (about 6 oz total) in a stovetop smoker with alderwood chips. Smoke for 25-30 minutes, or until cooked through.
- Prepare the paninis: Slice 1 large tomato and 1/2 small red onion thinly. Slice 4 oz fresh mozzarella cheese.
- Assemble the paninis: Spread lemon-caper mayonnaise on two slices of your favorite bread. Layer smoked salmon, tomato slices, red onion slices, and mozzarella cheese on top of the mayonnaise. Top with the remaining bread slices.
- Cook the paninis: Cook the paninis in a panini press for 8-10 minutes, or until golden brown and the cheese is melted and gooey. Alternatively, you can cook them in a skillet over medium heat for 4-5 minutes per side, weighing down with a spatula or heavy pan to ensure even cooking.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
17g
Fat
21g
Carbs
3g
