This recipe for Smoked Salmon Club Sandwich comes from the Loch Fyne Oysters Shop.

Loch Fyne started with one inspirational idea - to grow oysters in the clear, fertile waters of Loch Fyne - and has developed into a cluster of businesses whose success is built on an honest approach to superb quality food.

All Loch Fyne businesses abide by the guiding environmental principles established by John Noble and Andy Lane at the outset. The companies work together to ensure that only the very best produce - farmed and fished to the highest quality and environmental standards - reaches the kitchens and plates of their customers.

Ingredients

12 slices white or brown bread
400g Loch Fyne smoked salmon
½ little gem lettuce
2 plum tomatoes finely sliced
4 slices cured ham, Parma or Prosciutto
Bamboo skewers

Free Range Egg Mayonnaise:
4 soft boiled free range eggs
80g mayonnaise
Sea salt and freshly milled pepper

Caper Mayonnaise:
30g fine capers
120g mayonnaise
½ lemon for juice
Sea salt and freshly milled pepper

Method

• For the egg mayonnaise, boil the eggs for about 4 minutes, cool in iced water, peel and chop.

• Mix in the mayonnaise and season, reserve.

• For the caper mayonnaise, chop the capers, add the mayonnaise, lemon juice and seasoning.

To make:

• Toast the bread.

• Take your 4 base pieces of toast and top with slices of Loch Fyne Bradan Orach smoked salmon.

• Spread on egg mayonnaise and a layer of little gem lettuce, lightly season.

• Add another layer of toast and press down gently, place on the cured ham followed by the caper mayonnaise and top with the tomato, season lightly.

• Finally top with the third layer of toast, press down lightly.

• Cut into quarters and place a bamboo skewer through your sandwich quarters to keep them together.

To Serve:

• Place on warmed plates with extra caper mayonnaise.

• Serve with chunky chips.

Serves 4

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