Salmon Sliders with Champagne Sauce and Mint Pea Puree
A fresh spin on leftovers! These salmon sliders start with slices of leftover salmon loaf, warmed until golden, then topped with champagne sauce and a bright mint pea purée. Served on toasted slider buns, they’re elegant enough for brunch yet easy enough for a weeknight dinner.
Servings: 4 sliders
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.