Seheron Fish Sandwich

Ingredients: 6 Large Bread Rolls 1.5lbs Fresh Salmon 1 cup (or 2 sticks) Unsalted Butter, softened 2 Garlic Cloves, minced 3 tbs Chives, finely chopped 3 tbs Italian Parsley, chopped 2 tsp. Fresh Thyme, chopped 2 tsp Fresh Dill, chopped 2 tsp Lemon Zest Sea Salt Freshly ground Black Pepper Olive Oil (for pan frying) Directions:

1. Combine garlic, herbs and zest with the softened butter and set aside.

2. Season the Salmon with salt and pepper then pan fry it on medium-high heat on both sides or until browned but not burnt, about 4 minutes each side. Let rest.

3. Using a sharp knife, cut a circle from the tops of the bread rolls, set the piece aside. Remove the interior bread from the middle of the roll to make room for the salmon, but do not tear bottom or sides of the roll. Set aside the removed bread crumbs to be used int he next step. Repeat step for each roll.

4. Cut the salmon into 1-inch pieces and combine with the bread crumbs.

5. Take about a 1/2 cup of the herb butter and spread on the insides of the each of the rolls evenly.

6. Stuff each roll with Salmon/bread mixture.

7. Spread the remaining herb butter on top of the salmon and on the bottom of the bread caps, then replace the bread caps on the rolls.

8. Bake the rolls on a rack at 350 degrees for about ten minutes, or just enough time for the herb butter to melt all up in the insides and the bread to get crispy on the outside.

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