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
1 lb smoked salmon
3/4 cup mayonnaise
3 Tbsp chopped fresh tarragon
1 Tbsp apple cider vinegar
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).
In another small bowl, mix together the mayonnaise, tarragon and vinegar. Set aside.
Break the salmon into bite sized pieces and place in a medium bowl.
Add enough of the mayonnaise mixture to the salmon to the taste and texture you want.
Spread the salmon on the challah, top with tomatoes and season to taste.
Serve and Enjoy!