Poboy (11)

Cajun Epicurean Hot Smoked Salmon Po’boy’s with Coriander Pesto

5 Stars Based on 5 reviews
  • Serves 4
  • Preparation time 20 mins
  • Cooking time N/A
  • Difficulty Easy

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  • 1 sourdough, baguette
  • 125g Regal Epicurean Hot Smoked Cajun
  • 50g lettuce, finely shredded
  • 2 tomatoes, slices
  • 1 jalapeño, finely sliced
  • 1/4 red onion, slices
  • 3 Tbsp Greek yoghurt
  • 1 tsp butter
  • rock salt and ground black pepper, to taste
  • lemon wedges, to serve

Coriander Pesto:
  • 1 cup coriander, leaves and stems
  • peanuts, handful
  • 2 tsp olive oil
  • 2 tsp lemon juice
  • rock salt and ground black pepper, to taste


Slice baguette in half lengthwise, butter both sides lightly, toasting optional. Prep the fresh ingredients; finely shred the lettuce and finely slice the red onion, jalapeno and tomato and arrange in the baguette. Break Regal Epicurean Cajun hot smoked salmon into pieces and place in the baguette.

Blend the coriander, peanuts, olive oil and lemon juice to create a coriander pesto. Drizzle Greek yoghurt, coriander pesto and lemon juice over, sprinkle sea salt and cracked pepper. Enjoy!


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