Frederic Smoked Salmon FocacciaJPG

By Chef Frederic Cerchi


  • 1 no Focaccia bread
  • 4 no smoked salmon


  • 50 ml milk
  • 200 ml Malaysian red palm oil
  • 1 no garlic cloves
  • 15 g basil leaves
  • 5 g smoked paprika
  • Seasoning


  • ¼ packet mixed lettuce
  • ½ packet rocket salad


  • 20 ml vinegar
  • 60 ml Malaysian red palm oil
  • Seasoning


Light Aioli

  • Blend milk with garlic and seasoning. Add Malaysian Red palm oil gradually until the mixture thicken
  • Divide the aioli in two different containers; add a bit of smoked paprika in one, and basil in the other. Blend and adjust seasoning.


  • Mix vinegar and seasoning and add Malaysian Red palm oil gradually until an emulsion is obtained.
  • Toss the mix salad and rocket in a mixing bowl with the dressing.


  • Cut focaccia bread in half, spread the aioli. Add a layer of smoked salmon, the rocket salad, and sprinkle some salt and pepper, top with the other half of the focaccia.
  • Trim the sides of the sandwich and serve with mixed lettuce.