Smoked Salmon Blt Recipe

parboil potatoes

Cut potatoes into 1/2-inch cubes (about 2 cups). Place in a pot, cover with cold salted water, bring to a simmer and cook 6–8 minutes until just tender but not falling apart. Drain and let steam-dry for 2 minutes.

cook onions

While potatoes parboil, thinly slice 1/2 cup yellow onion. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.

Add the drained potatoes and sliced onion to the hot skillet in a single layer. Let cook undisturbed 3–4 minutes to develop a crust, then stir and cook another 6–8 minutes, stirring occasionally, until golden and crisp on most sides.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika. Stir to combine and cook 1 more minute. Remove from heat and stir in 1 tablespoon chopped fresh parsley. Keep warm.

In a small bowl, finely mince 1 clove garlic. Add 3 tablespoons mayonnaise, 1 teaspoon basil pesto, 1 teaspoon lemon juice, 1 teaspoon salt and 1/4 teaspoon black pepper. Whisk until smooth and taste; adjust salt or lemon as desired. Refrigerate until assembling.

cook bacon

Preheat oven to 400°F (optional) or use a skillet. For crisp, oven-bake bacon: place 4 strips on a rimmed baking sheet and bake 12–15 minutes until crisp. For stovetop: cook in a skillet over medium heat, turning until crisp, 8–10 minutes. Transfer bacon to paper towels to drain and keep warm.

toast sourdough

Butter one side of each sourdough slice with 1 tablespoon unsalted butter (half tablespoon per slice). Heat a clean skillet over medium heat and grill buttered side down 2–3 minutes until golden and crisp. Flip and toast the other side briefly 1 minute. Remove and keep warm.

Assemble the sandwich: spread about half of the pesto aioli on the interior of each toasted sourdough slice. On the bottom slice, layer 2 slices of tomato (season tomatoes with a light pinch of salt if desired), then 2 strips of cooked bacon, then 3 ounces smoked salmon folded in ribbons, and finally 1 cup packed arugula. Top with the other slice of bread, aioli side down.

Slice sandwich in half on the diagonal and serve immediately with a generous portion of the warm home fries alongside. Optional: serve extra pesto aioli on the side for dipping.