Economy fridge emptying | The sandwich at its full potential

Once a month, our collaborator known for her culinary blog Vert Couleur Persil offers you a gourmet recipe to make with whatever is lying around in your fridge!

We often underestimate the potential of the sandwich. Sometimes you only need a few ingredients for mayonnaise to set! Transforming the ordinary into extraordinary, that’s precisely what I’m offering you today with this sandwich. It will allow you to pass on that can of salmon that is just waiting to be cooked and those radishes that are lying around at the bottom of the drawer, by adding a little touch of culinary creativity.

3 ingredients: bread, canned salmon, radishes

Gourmet salmon and marinated radish sandwich


Three ingredients: bread, canned salmon, radishes

Preparation time: 8 minutes

Yield: 2 servings

Ingredients for the salmon garnish

  • 2 cans of salmon, drained (142 g each)
  • 1/3 cup (80 ml) chopped fresh chives
  • 1/3 cup (80 ml) chopped fresh dill
  • 3 tbsp. tbsp (45 ml) cream cheese
  • 2 tbsp. tbsp (30 ml) mayonnaise
  • 1 1/2 tsp. teaspoon (7.5 ml) whole-grain mustard
  • 1 C. teaspoon (5 ml) maple syrup
  • 1 clove of garlic, pressed
  • 1 pinch of salt
  • Pepper from the mill, generously

Ingredients for assembly

  • 4 slices of bread, of your choice
  • Marinated radishes, to taste (see other recipe)
  • Cucumber slices, to taste
  • Sprouts, your choice and taste


  • 1. In a medium bowl, add the salmon, chives and dill. To book.
  • 2. In a small bowl, mix cream cheese, mayonnaise, mustard, maple syrup, garlic, salt and pepper until smooth. Pour the sauce into the medium bowl and incorporate well.
  • 3. Assemble each sandwich with the bread slices, salmon preparation, marinated radishes, cucumber slices and sprouts.
  • 4. Serve and enjoy.

Pickled radishes


  • 1 clove of garlic, roughly crushed
  • 2 to 3 sprigs of fresh thyme
  • 1 bay leaf
  • 1/2 tsp. tsp (2.5 ml) black peppercorns
  • 14 radishes, thinly sliced
  • 1/3 cup (80 ml) rice vinegar
  • 2/3 cup of water (160 ml)
  • 3 tbsp. tbsp (45 ml) honey
  • 1 1/2 tsp. teaspoon (7.5 ml) salt

Preparation (at least 24 hours in advance)

  • 1. In a medium-sized airtight glass jar, add the garlic, thyme, bay leaf and pepper. Add the radishes. To book.
  • 2. In a medium bowl, add the vinegar, water, honey and salt. Using a small whisk, mix well until the salt is completely dissolved. Pour the liquid into the jar, close the lid and shake gently.
  • 3. Leave to marinate in the refrigerator for about 24 hours before serving.

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Geneviève’s economic advice


Geneviève Plante

I love pickled vegetables! Not only do they represent an ideal solution for reducing food waste by reviving tired or dying vegetables, but above all they add a touch of flavor to a host of dishes. Use these condiments to freshly and lively garnish salads, sandwiches, burgers or even to accompany aperitifs.

Wondering what to do with excess fresh herbs? Well, a homemade pesto is already a delicious way to use them! But have you ever thought about drying them? This method, which I particularly appreciate, will allow you to avoid waste while having herbs on hand for your next recipes. To achieve this, you can simply hang them using a rope, upside down, in a dry, dark and ventilated place, then let time do its work. There is also the dehydrator, but if you don’t have one, use the conventional oven at a very low temperature for slow cooking which will give you dried, preserved herbs ready to cook.

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