Fennel and Gravlox Sandwich
with caper remoulade

plate February 4, 2015
Featured Ingredient:


Stuarts Seafood

serves: 6 or more
prep: 5 minutes
cook: 15 minutes

  • 1 baguette
  • 3-4 tablespoons remoulade
  • 4-5 oz salmon gravlox
  • 1 fennel bulb
  • 4-5 sprigs fresh dill
  • 1 tablespoon olive oil
  • juice of 1/2 lemon
  • salt and pepper to taste
—more about—


Who doesn’t love a good sandwich? My first job was at a sandwich shop of sorts. My husband worked at a press sandwich shop when we were younger. Back in high school I used to make homemade bread (in a bread machine), seasoned mayonnaise, smashed avocado, and a variety of other toppings. I learned quickly that topping order matters and that nothing is as good as a good sandwich.

Nothing is as good as a good sandwich

I like to marinate the fennel at least one day ahead of time so that it becomes a little soft from the salt. Trim the fennel stalks off and slice the bulb on a Japanese mandolin. You could also use a food processor or do it by hand, and while the fennel will likely be slightly thicker, it will still taste great. Do not include the very bottom of the fennel. Next toss the fennel in olive oil, salt, chopped dill and lemon juice and refrigerate 24 hours or up to several days.

For this sandwich I used bread from blue duck bakery (a local favorite). The bread could be warmed, toasted, or grilled, but is also delicious as is. Spread one side generously with remoulade sauce. Top with gravlox (homemade or store bought) and fennel.