Verlasso has been a leader in sustainable practices for nearly a decade and works closely with their local communities to reduce environmental impact with proven, innovative farming techniques. They are pioneering harmonious aquaculture and are a trusted source for quality, sustainable salmon.
4 each pieces Verlasso Salmon cut on a bias to 4 oz, skin and pin bones removed
8 slices of brioche or egg bread, sliced as thinly as possible
¼ cup unsalted butter, melted
¼ cup vegetable oil
8 slices lardo or bacon
1 egg yolk
2 tablespoons lemon juice
1 tablespoon kosher salt
4 ounces olive oil
2 tablespoons fresh dill, lightly chopped
Smoked Michigan trout roe (optional)
1 cup baby arugula, cleaned and dried
1 heirloom tomato, thinly sliced
Freshly ground black pepper and kosher salt
Preheat oven to 400ºF
Season both sides of salmon with kosher salt and pepper. Take the brioche and lightly press a piece of bread onto each side of the salmon. Brush the bread heavily with the melted butter. Place each portion of salmon on a half piece of the parchment paper. Fold the parchment over the fish so it covers both sides. Make sure to press the paper onto the bread so it sticks. In a pan, add enough vegetable oil to cover the bottom of the pan. Bring the pan to medium heat. Place the fish wrapped in the paper in the hot pan until it turns golden brown. Once the fish is the right color and it releases from the pan, easily flip it over and place the raw side down in the pan. Place in the oven for 5-7 minutes (or until it reaches your desired doneness). Remove the fish from the pan and place on a plate to rest. Carefully remove the parchment paper.
Meanwhile, heat a large heavy skillet to medium-high heat. Place the bacon into the pan in a single layer. Cook until the bacon is crisp and golden, turning once. Set aside on a dry cloth to drain.
In a food processor fitted with a metal chopping blade, add the crème fraiche, egg yolk, lemon juice and salt. Place the lid on the machine. While running, add the olive oil in a thin stream until thickened. Remove from processor and gently fold in the dill and the trout roe.
To serve: Gently pull away the top piece of brioche. Spread a thin layer of the crème fraiche mixture on the bread. Place several leaves of arugula and two slices of tomato over the salmon. Put the bread back on the sandwich, slice in half and serve.