Recipes
Cajun Epicurean Hot Smoked Salmon Po’boy’s with Coriander Pesto

Cajun Epicurean Hot Smoked Salmon Po’boy’s with Coriander Pesto

Serves 4

Preparation time 20 mins
Cooking time N/A

Difficulty Easy

Ingredients

1 sourdough, baguette
125g Regal Epicurean Hot Smoked Cajun
50g lettuce, finely shredded
2 tomatoes, slices
1 jalapeño, finely sliced
1/4 red onion, slices
3 Tbsp Greek yoghurt
1 tsp butter
rock salt and ground black pepper, to taste
lemon wedges, to serve

Coriander Pesto:

1 cup coriander, leaves and stems
peanuts, handful
2 tsp olive oil
2 tsp lemon juice
rock salt and ground black pepper, to taste

Method

Slice baguette in half lengthwise, butter both sides lightly, toasting optional. Prep the fresh ingredients; finely shred the lettuce and finely slice the red onion, jalapeno and tomato and arrange in the baguette. Break Regal Epicurean Cajun hot smoked salmon into pieces and place in the baguette.

Blend the coriander, peanuts, olive oil and lemon juice to create a coriander pesto. Drizzle Greek yoghurt, coriander pesto and lemon juice over, sprinkle sea salt and cracked pepper. Enjoy!