Lobster rolls are a quintessential summer treat in the Northeast US.
These Hot Smoked Salmon Rolls with Capers and Mayo are inspired by those delicious sandwiches, but these can come straight from your Sea Pantry, making them perfect for any time of year!
The warm, toasty, buttered buns are the key to making this quick supper something special and indulgent. And if you can’t find New England–style rolls, simply trim 1/4-inch from both sides of standard hot dog buns to remove the crust and expose more surface area.
The salmon that you choose can either be tinned, like the salmon from Wild Fish Cannery in Alaska, or a Hot Smoked Salmon that you find in the refrigerator section with the smoked salmon. I made mine with Fishwife‘s new Smoked Salmon. Remember to always research where your fish comes from — Seafood Watch is an excellent resource for this.
You can even turn to this recipe if you have leftovers from your salmon dinner. In this way, it’s a great recipe to repurpose your fish and minimize food waste!
Makes 6 Servings
- 8 ounces hot smoked salmon, flaked into large chunks
- 1 celery stalk, finely chopped
- 2 tablespoon fresh lemon juice
- 1 tablespoon capers, drained and chopped
- 1 tablespoon Italian Parsley, stems removed and finely chopped
- 2–3 tablespoons mayonnaise
- Kosher salt
- Freshly ground black pepper
- 6 Brioche split-top hot dog buns
- 2 tablespoons unsalted butter, room temperature
- Sliced avocado, arugula, and tomato, if desired
- In a medium bowl, combine the salmon, celery, lemon juice, capers, parsley, and 2 tablespoons mayonnaise.
- Season salmon mixture with salt and pepper, and add more mayonnaise, if desired.
- Heat a large skillet over medium heat.
- Spread flat sides of buns with butter. Cook buns until golden, about 2 minutes per side.
- Fill buns with salmon mixture and garnish with avocado, arugula, and tomato slices.
- Serve with a salad and kettle chips!
Want more seafood sandwich recipes? Try these Plant-Based Lobster Cake Sandwiches with Mustard Jalapeño Sauce!