Open Rye Sandwich With Smoked Salmon Herb Cream Cheese And Radishes Recipes

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OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE



Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

5 ounces cream cheese, at room temperature
1 1/2 tablespoons chopped fresh chives
2 teaspoons prepared cream-style horseradish
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 teaspoons drained capers, coarsely chopped
Zest of 1 lemon
4 slices pumpernickel bread
1/2 bunch watercress, stems removed
8 ounces thinly sliced smoked salmon
6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

Steps:

  • In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
  • Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
  • Arrange the sandwiches on a platter and serve.

OPEN RYE SANDWICH WITH SMOKED SALMON, HERB CREAM CHEESE AND RADISHES



Open Rye Sandwich with Smoked Salmon, Herb Cream Cheese and Radishes image

Provided by Jeppe Kil Andersen

Categories     main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons chopped fresh chives
1/4 cup fresh dill, chopped
3 1/2 tablespoons creme fraiche
2 ounces cream cheese, softened to room temperature
Kosher salt and freshly ground black pepper
2 radishes (2 different colors if available)
2 slices rye bread
4 to 6 slices smoked salmon
2 sprigs fresh dill, for garnish

Steps:

  • Stir to combine the chives, dill, creme fraiche, cream cheese, salt and pepper in a medium bowl.
  • Wash the radishes in cold water, and then thinly slice them on a mandoline into a medium bowl of ice water. Let them sit for 5 minutes, and then drain and place on a towel to dry.
  • To assemble the sandwiches, spread 1 to 2 tablespoons of the herb cream cheese over the slices of bread. Top with the smoked salmon, another tablespoon of herb cream cheese, sliced radishes and a sprig of dill.

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