Served warm, this sandwich is an irresistible lunch
1 pound salmon fillet, skin removed
salt and pepper to taste
vegetable oil for grilling
1/2 cup sour cream
2 teaspoons grated horseradish (from a bottle)
8 large slices of rye bread, medium-thin, with caraway seeds
1/2 cup fresh, tangy sauerkraut
1. Prepare a hot charcoal fire.
2. With a long, sharp knife held parallel to the cutting board, make 4 thin salmon slices, about 1/4 pound each (or ask the fishmonger to do this for you). Salt and pepper the salmon slices, moisten with vegetable oil, brush the grate of the charcoal broiler with oil, and grill the salmon quickly over the coals, turning once, until the slices are just browned on the outside and just past raw on the inside (about 4 minutes). (Alternatively, you could sear the salmon slices in a few tablespoons of very hot oil in a heavy-bottomed sauté pan.) Reserve.
3. Mix together the sour cream and the grated horseradish. Season well with salt and pepper.
4. Place the salmon slices on 4 slices of bread. Top each with one fourth of the sour cream mixture. Squeeze the liquid out of the sauerkraut, then divide it among the four sandwiches. Top each sandwich with another slice of rye.
This sandwich tastes best when the salmon is still warm. Makes 4 sandwiches