My Smoked Fish Sandwich with Sourdough Boule

This was my smoked fish sandwich with my sourdough boule.

On behalf of J, the master of smoked fish sandwich, I was in charge of smoked fish sandwich creation again. This time our garden herbs were the special ingredients!

I opened a new jar of Dijon mustard - Trois Petits Cochons' Moutarde de Dijon. The "three little pigs" is a maker of award-winning pâté and charcuterie in New York. I like their cute piggy label.

I gave the jar to J the last Christmas. Cook's Illustrated named it a winner of Dijon mustard last year. It was supposed to give you “nasal-clearing” heat that “kicks in gradually” and “builds” because of a high ratio of Dijon mustard seeds, and be well-balanced between salty, tangy, bright, and spicy tastes. Dijon is J's usual mustard. I thought it would be fun to try.

Sandwich assembly was done.

It was nice herby smoked fish sandwich! The sourdough bread was very nice although the crust was a little too crunchy. About the special mustard, well, it didn't give me any particular impression. I don't think J mentioned anything about it either. I guess it was simply just a Dijon mustard.