Upper East Slider

Introducing our new *weekly* summer installment…

The Upper East SLiDeR!

The ‘slider‘ is rumored to have originated in the 1940s aboard US Naval ships. Used to describe the 2-bite hamburgers that would slide across the galley griddle while the ship was at sea, the greasy slider was said to slide right down your throat. This one may not do just that, but it surely requires little effort and exertion to enjoy…

So in the wake of Memorial day, I’m bringing the slider back to it’s maritime roots with The Sunday Morning Slider:

Brioche and Lox Slider
Makes 4 sliders

12 small slices Lox, or Wild Alaskan Smoked Salmon

Avocado Cream
1 Haas avocado, diced
2 tablespoons cream cheese (at room temp)
Juice of 1 lime, and juice of ½ lime (reserve juice of ½ lime for onions)
½ teaspoon wasabi paste

½ red onion, sliced into 8-12 rings (2-3 per slider)
1 English  (seedless) Cucumber small dice
8 sprigs dill leaves
Optional: extra wasabi to taste
Chili Carrot Sauce
1/2 cup Asian sweet chili sauce*
2 tablespoons shredded carrot
4 mini brioche rolls, sliced in half and toasted
1. Juice 1 lime and 1/2 lime in separate bowls. Marinate red onion slices in 1/2 lime for 20 minutes to soften.
2. Make the Avocado Cream: mix all ingredients in a medium bowl, leaving chunks of avocado rustically apparent. Set aside.
3. Toast brioche halves in a dry skillet on medium high heat for 30 seconds to a minute per side.
4. Build the Slider: place bottom half of the bun on a plate, spread a thick layer (3/4-1 teaspoon) of Avocado Cream, followed by the diced cucumber, followed by 3 small slices of smoked salmon. Add a dash of Chili Carrot Sauce and red onion rings. Top with a sprig or 2 of dill, a scant dab of wasabi paste (if desired), and the toasted bun.
5. To serve: add small dots of Chili Carrot Sauce to the plate surrounding the slider and top with a dill sprig or serving tooth pick to keep the slider from… well sliding.
Avocado Cream

If you build it they will come….

I can guarantee you won’t find these at any White Castle.

Craving any slider recipes? Let us know by posting a comment bellow.
or email us at thesuppermodel@gmail.com and we’ll be sure to come up with one for you in Upper East Slider ‘s to come!

Darcy Jones


  1. June 2, 2011 / 2:48 pm

    How about lamb sliders? Or Po Boy sliders?

  2. June 3, 2011 / 5:25 am

    Done. Coming your way!

Leave a Reply

Your email address will not be published. Required fields are marked *