"Cook Book" magazine of "ETHNOS" newspaper
4 slices of fresh bread of your choice (brown rustic one suits great in this recipe)
2 fresh salmon fillets (abut 200gr. each)
2 large Romaine lettuce leaves, well washed
1 tbsp of capers, rinsed
2 tbsp of finely chopped gherkins
½ tsp of finely snipped dill
2 tbsp of olive oil
1/4 tea-cup of mayonnaise
1/4 tea-cup of Greek yoghurt
1 tsp of lemon juice
Season the fish well on both sides.
Warm the oil in a non-stick frying pan in low heat and sauté the fillets for 3-4 minutes one each side.
Spread plenty of the mayonnaise mixture on two of the bread slices. Cover with the fish fillet and top with the lettuce leave.
Cover with the second bread slice and serve immediately.