Open Faced Salmon Sando | Chef Eric Recipe 

The crunching sound when he took that first bite made me want to immediately start grilling. Lol😅

Love these quick appetizers Eric - perfect to knock up on a dying flame while you rest the main event.

Just had this today, Awesome 👌

Love your cooks, Chef! Presentation of a sophisticated cook but simply done. You make me look good when we’re entertaining and this is another dish to add to the repertoire.

Can’t wait to make this!

Salmon is beginning to catch up to scallops in the race for my favorite food.

I just tried this today. My wife said the sourdough bread dipped in that oil sauce was to die for. I also gave the salmon a little more flavor by covering it in a little duck fat and using that as a binding before adding the blackened seasoning. It all came out so good. Thank you for this recipe.

That looks amazing! I've got to give this a try.

This seems fantastic!

Mouth Watering. Healthy & Delicious

A winner!

Something I /we will try over Easter hols

That looks so good, so yummy, agree with others a nice egg yolk

This looks delicious

Love that confit chef 🤙 Definitely add a poached egg that yoke would be such a beautiful contrast with the tomato.

Going to try it this week. I imagine I can pulse the tomato mixture in a food processor or would that alter the texture too much.

Make it like an open face croque madame.

Beautiful! I think I’d be tempted to leave the skin on and crispy the critter. Seems a waste to toss it. If I did skin, why not add it to the confit to render down and add flavour?

Aaaaand I'm hungry now lol.

Who was that guy with the hat on at the beginning? Lol