What to do with leftover salmon? This leftover salmon recipe turns yesterday's salmon loaf into something totally new: salmon sliders topped with velvety champagne sauce and a bright, lemony mint pea purée. If you made my Gatsby's Salmon Loaf with Champagne Sauce, you're already halfway there. This is one of my favorite ways to reimagine leftovers-simple, elegant, and packed with fresh flavor. It's the perfect answer to "what to do with leftover salmon," and it turns last night's dinner for two into something that feels totally fresh and weekend-worthy.
Just warm up a slice of the salmon loaf until it's golden on the edges, then nestle it into a toasted slider bun. Drizzle over some of that velvety champagne sauce (yes, the Gatsby-style kind) and top it with a bright, lemony mint pea purée that brings the whole thing to life. It's a fun and easy way to take last night's dinner for two and turn it into something that feels fresh, new, and perfect for a light dinner or brunch.
This recipe is all about building layers of flavor-from the rich salmon and champagne butter sauce to the cool, herby mint pea purée. It's leftovers, yes-but elevated in true Gatsby fashion.
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Ingredients for Salmon Sliders
- Salmon Loaf - We're starting with leftover slices from Gatsby's Salmon Loaf with Champagne Sauce-moist, flavorful, and packed with herbs, lemon, and buttery crackers. Whether you made it with canned salmon or poached it fresh, the loaf brings richness and just the right structure to hold up as a slider base.
- Champagne Sauce - This velvety white sauce is pure luxury. Made with a splash of Champagne (or prosecco), shallots, garlic, and a touch of tarragon, it's creamy and elegant with just enough sparkle to nod to Gatsby's world. It adds depth and richness to every bite.
- Mint Pea Purée - Light, fresh, and bright green-this purée is like a squeeze of sunshine. Sweet peas get blended with fresh mint, lemon juice, and a pinch of salt for a zippy, herby contrast to the savory salmon and rich sauce. It brings balance and a pop of color to the plate.
- Toasted Brioche Slider Buns (or Hawaiian Rolls) - Soft, slightly sweet, and golden brown when toasted, brioche buns are a lovely match for the savory, creamy layers in these sliders. Hawaiian rolls work beautifully too if you want a little extra sweetness. Either way, the bread is pillowy and rich-just right for holding everything together without stealing the spotlight.
See recipe card for quantities.
Shopping for Two Tip
When a recipe calls for champagne, you don't always have to open a full bottle (though no one's stopping you, Julia Child style 🥂). Many stores carry mini bottles or splits (about 1 cup each), which are perfect for cooking without leftovers. If you do pop open a standard bottle, pour what you need for the sauce and enjoy the rest with dinner-because as Julia said,
"I enjoy cooking with wine. Sometimes, I even put it in the food."
No Leftover Champagne Sauce? No Problem.
If you don't have any Champagne sauce leftover from your salmon loaf dinner-or you just want to make a fresh batch-it comes together easily in one pan and adds a deliciously decadent touch to these sliders.
Here's how to make a quick batch:
In a small saucepan, melt the butter with olive oil over medium heat. Add minced shallot and garlic, and sauté until soft and fragrant. Sprinkle in some flour and whisk for about 1 minute to form a light roux. Slowly pour in Champagne or prosecco (any dry sparkling wine works), whisking constantly, then stir in the heavy cream. Add a pinch of salt and a few leaves of fresh tarragon, if you have it. Let the sauce simmer gently, whisking often, until it thickens-about 10-15 minutes. Don't rush the simmer! Letting the sauce slowly thicken helps it develop its rich, velvety texture.
You'll end up with just the right amount for drizzling over your salmon sliders-and maybe a little extra for dipping.
How to Make the Lemony Mint Pea Purée
This fresh and vibrant mint pea purée is the secret weapon that brings the whole slider together. It's sweet, herby, and buttery with just the right kiss of lemon-and it's super simple to make using frozen peas.
Start by cooking the frozen peas, either in the microwave according to the package directions or by bringing a pot of salted water to a boil and dropping them in. They'll need about 4 minutes-just keep tasting a pea or two until they're tender but still bright green.
Drain them well, then transfer the peas to a fine mesh sieve and give it a good shake or two to remove as much water as possible. This step helps keep your purée smooth and not watery.
Return the peas to the still-warm pot (off the heat) and add a pat of butter. Use a potato masher to crush them to your preferred texture-or pulse in a food processor for a smoother purée. Grate in the zest of the lemon, stir in finely chopped fresh mint, and season with salt and pepper to taste.
Mint pea puree tip:
You might just want to add lemon juice-but wait! The acid can dull the color of the peas if added too soon. Just before serving, stir in a generous squeeze of fresh lemon juice to brighten it all up.
This minty mash is amazing on sliders, but also delicious dolloped on roasted potatoes or spread on toast with a little goat cheese. Make extra-you'll find uses for it!
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Related
Looking for other small batch sliders and sandwich recipes like this? Try these:
Pairing
These are my favorite dishes to serve with leftover salmon loaf sliders with champagne sauce and mint pea puree - after all Gatsby's buffets were loaded with salads and sandwiches:
Salmon Sliders with Champagne Sauce and Mint Pea Puree
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Ingredients
- 2 to 3 slices of salmon loaf
- 4 tablespoons of white champagne sauce
- 1 cup frozen peas
- 1 ½ tablespoon butter
- 1 lemon
- A bunch of fresh mint leaves picked and finely chopped
- 4 slider buns
Instructions
- Cook peas in the microwave or boil in salted water until tender, about 4 minutes. Drain well and transfer to a fine mesh sieve; shake off excess water. Return peas to the warm pot (off heat), add butter, and mash to desired texture or purée in a food processor. Stir in lemon zest, chopped mint, salt, and pepper. Just before serving, add a squeeze of fresh lemon juice to brighten the flavor.
- Meanwhile, reheat thick slices of leftover salmon loaf in a skillet over medium heat with a small pat of butter or a drizzle of oil. Cook until warmed through and golden on the edges, about 3-4 minutes per side. You can also warm slices in a 350°F oven for 10-12 minutes if you prefer. Just be careful not to overheat-it's already cooked, and you want to keep it moist!
- Split the buns and lightly toast or grill. Dollop a generous amount of Champagne sauce on to the base of each bun, followed by the salmon loaf, then generously spoon over the peas and finish with another layer of Champagne sauce and the other half of the bun.
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Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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