Muskoka Smoked Salmon Muffaletta

Lunch

This scrumptious sandwich can be made for lunch or served as an appetizer.

  • Total Preparation Time: 40 minutes

Makes 8 servings

Rating: 1 Stars

Ingredients

8 8 Eggs, hard-boiled
1 1 Large round pumpernickel or whole grain loaf
1 cup250 mLGAY LEA - Nordica 2%
4 tsp20 mLFresh Dill, chopped
1/2 tsp2 mLBlack Pepper
1/2 tsp2 mLLemon Rind, finely grated
8 8 Boston lettuce leaves(large)
1/2 cup125 mLRed Onion, thinly sliced
6 oz175 gSmoked Salmon, thinly sliced
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Instructions

  1. Peel and coarsely chop eggs; set aside. Slice a round cap off top of loaf; reserve. Hollow out inside of loaf to make bread bowl. In separate bowl, mix cottage cheese, dill, pepper and lemon rind well.
  2. Spread half of cottage cheese mixture in even layer on bottom of bread bowl. Layer with half of lettuce, chopped eggs, red onion and smoked salmon. Repeat layers. Replace reserved bread cap.
  3. Wrap sandwich tightly in plastic wrap and refrigerate for at least 30 minutes or up to 24 hours. (If sandwich fillings settle, fill in gap with extra lettuce leaves). Cut into 8wedges and secure with sandwich picks.
  • For perfect hard-boiled eggs, place in medium saucepan, cover with water and bring to boil. Remove from heat. Let stand, covered for 15 minutes. Drain and rinse eggs under cold running water until cool.
This recipe is one of 150 featured exclusively in our cookbook, Our Table.
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Ingredients

8 8 Eggs, hard-boiled
1 1 Large round pumpernickel or whole grain loaf
1 cup250 mLGAY LEA - Nordica 2%
4 tsp20 mLFresh Dill, chopped
1/2 tsp2 mLBlack Pepper
1/2 tsp2 mLLemon Rind, finely grated
8 8 Boston lettuce leaves(large)
1/2 cup125 mLRed Onion, thinly sliced
6 oz175 gSmoked Salmon, thinly sliced
Add to Shopping List

Products Used

Gay Lea From the Farm

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