Brunch for $15 or less: smoked salmon sliders from Chef Todd English

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Todd English cooks for under $15For many, this has been the hottest summer in memory. And with more than four weeks of scorching hot temperatures still to endure, eating another grilled meal in order to avoid a hot kitchen can be unbearable.

Celebrity Chef Todd English -- who just opened his 24th restaurant, a french brassiere called Ca Va in Manhattan -- concocted some tasty sliders that require very little time behind the stove. And the price can't be beat.
Smoked Salmon Sliders
Serves 4

12 mini rolls (preferably potato and dill), sliced and toasted
12 ounces smoked salmon, sliced
1 cup creme fraiche (or sour cream)
1 small red onion, cut thinly
1/4 cup fresh chives, cut 1/4-inches long
2 tomatoes (preferably Roma), thinly sliced
1-2 heads of baby lettuce, gem or romaine, cut 1-inch by 1-inch
1 Tablespoons capers
2 Tablespoons extra virgin olive oil
1 lemon, zested and juiced
8 lemon wedges
Kosher salt and pepper to taste
20 sprigs dill for garnish

1. In a medium mixing bowl, combine salmon, red onion, chives, capers, lemon zest, lemon juice, and olive oil. Mix lightly. Salt and pepper to taste.
2. In a medium non-stick saute pan on medium heat, add a little olive oil and toast slider rolls until golden brown. Remove from pan and place on a plate.
3. Lay out all 12 rolls out face open. Coat the tops and bottoms with about 1 teaspoon of creme fraiche each.
4. Place 1 ounce of the salmon mixture on the bottom side of the rolls.
5. Put on tomato and lettuce. Re-season with salt and pepper if needed.
6. Place on the tops. Garnish the plate with fresh dill sprigs.
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