Hot-smoked salmon and endive club sandwiches

NZ Herald 12/12/2012

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260 g	Salmon, hot-smoked
285 ml	Mayonnaise, (1 cup + 2 tbsp + 1 tsp)
1 tbsp	Horseradish
1 tbsp	Chives, finely chopped
½ tsp	Flaky sea salt, plus extra to taste
¼ tsp	Freshly ground black pepper, plus extra to taste
1	Lemon, juiced
18 slices	White sliced sandwich bread
200 g	Butter, softened
30 g	Endive, curly (about 20 leaves), washed and dried

Remove skin from salmon. Place salmon in a bowl and break into chunky flakes. Add 3 tbsp of the mayonnaise, the horseradish, chives, salt, pepper and lemon juice and gently combine. Check for seasoning.
On a clean work surface, place bread slices in 3 rows of 6. Butter all slices then spread with Sandwich Mayonnaise. Generously spread first row of slices with salmon mixture. Season with salt and pepper and cover each with a second slice of bread, buttered side down.
Butter top layer of bread and spread with mayonnaise. Top with endive then final slices of bread, buttered side down.
Using an electric knife, remove all crusts then cut sandwiches into 4 squares or triangles.

Makes 24