Wild Alaska Salmon, Avocado and Tomato Baguettes

Serves 24 (6
Prep Time 0 minutes
Cook Time 0 minutes

2 3.3 lb. pouches or 64 oz. cans* red or pink Alaska
   Salmon, drained
2 cups mayonnaise
2 Tbsp. lemon zest, grated
24 ea. French rolls, plain, 6" or4 baguettes, cut into 6
   portions each
12 oz. (12 cups) mixed salad leaves
3 lbs. tomatoes, sliced 1/4"
3 lbs. avocados, medium, skin and pit removed,
   sliced 1/2"
Salt and freshly ground black pepper, as needed

*For canned, remove skin and bones

  1. In large bowl, gently break salmon into large chunks. Set aside.
  2. Mix mayonnaise and lemon zest and spread each sandwich with 1 1/2Tbsp. lemon mayonnaise. Top with 1/2 cup salad leaves, 2 tomato slices, 4 avocado slices and 1/2 cup (3 oz.) salmon chunks. Season with salt and pepper.
  3. Hold cold for service.

For an upscale sandwich, serve open-faced salmon baguettes topped with chopped hardboiled egg and caviar.