Smoked Salmon Salad Sandwich on Challah

I finally accepted that I am fated to not have a dry weekend for my husband to till my garden for me. I have an irrational fear of the using roto-tiller, so I picked a dry weekday and decided to hand till (yes, using the hoe) the area I needed to get my early plants and seeds in. I had already set up a trellis for sugar snap peas outside the garden, so they have a few days head-start. In the garden proper are now parsnips, spinach, kale, cauliflower, bok choy and carrots alongside the garlic and strawberries from last year. It feels good getting the plants and seeds in, but I am not looking forward to all the weeding I will have to do – hand tilling is just not as effective a way to start off.

Of course, after the garden work, I was not in the mood to cook, so it was a simple dinner. I decided to create my own version of the sandwich I had the night I left for Norway. A salmon salad with tarragon and marinated tomatoes on a brioche roll.

My version used a good smoked salmon, tarragon mayonnaise and marinated tomatoes on challah.

Smoked Salmon Salad Sandwich on Challah

4 roma tomatoes, sliced

1 Tbsp olive oil

Kosher salt & freshly ground black pepper

Challah, sliced

1 lb smoked salmon

3/4 cup mayonnaise

3 Tbsp chopped fresh tarragon

1 Tbsp apple cider vinegar

Directions

The night before, slice the tomatoes about 1/4 – 1/2 inch thick. In a small bowl, toss with the olive oil, season with salt and pepper. Refrigerate until ready to use (you can take them out a little earlier to come to room temperature).