ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES
These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!
Provided by Hugatunity
Categories Seafood Fish Salmon Smoked
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
- Combine butter, scallion, parsley, and garlic in a small bowl.
- Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 31.1 g, Cholesterol 56.3 mg, Fat 18.2 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1303.2 mg, Sugar 3.4 g
SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS
For these elegant open-faced smoked salmon sandwiches, use a good quality Pullman loaf or a dense brown bread. Choose the best sweet butter you can find (think French) and don't stint; the combination of buttered bread, smoked salmon and herbs is ethereal. Thinly sliced cucumber and radish add color, along with the briny pop of salmon caviar.
Provided by David Tanis
Categories finger foods, sandwiches, appetizer
Time 20m
Yield 12 open-face sandwiches
Number Of Ingredients 10
Steps:
- In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
- Lay bread slices on a work surface and butter each generously. Divide salmon among 6 slices. Top salmon with cucumber and radish mixture. Sprinkle generously with tarragon and dill.
- Cut each slice in half diagonally. Cut off crusts if you wish, but it's not necessary. Garnish with a small spoonful of salmon roe.
EASY CUCUMBER PARTY SANDWICHES
These easy, beautiful, yummy sandwiches are perfect for brunches, tea parties or spring and summer lunches. Can be prepared ahead of time and assembled just before serving. This is an easy appetizer to prepare the day before, except for the assembly. The cream cheese mixture is actually better after about 8 hours. Feel free to experiment with the dressing; we prefer the buttermilk dressing but ranch or Italian works great, too. Also, cocktail bread can be substituted for the hand-cut bread, which will save 10 to 15 minutes.
Provided by Linnea Wittenburg Bennett
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 20m
Yield 15
Number Of Ingredients 8
Steps:
- Mix cream cheese, sour cream, mayonnaise, ranch dressing mix, and dried dill in a bowl until creamy and smooth.
- Cut crusts from bread slices; cut sliced bread into decorative shapes (such as rounds or flowers) with cookie cutters. Spread each piece of bread with cream cheese mixture and top with a cucumber slice. Top each canape with a few fresh dill leaves.
Nutrition Facts : Calories 204.9 calories, Carbohydrate 18.1 g, Cholesterol 19.3 mg, Fat 13.2 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 5.3 g, Sodium 454.5 mg, Sugar 2.2 g
SALMON AND CUCUMBER LAYERED SANDWICHES
Provided by Susie Theodorou
Yield Makes 8 rectangle sandwiches
Number Of Ingredients 10
Steps:
- Flake 1 1/2 pounds freshly poached salmon filet into small pieces. Place in a bowl and mix with 2 tablespoons freshly chopped chives, 2 tablespoons lemon juice, and 4 tablespoons sour cream. Season with kosher salt and freshly ground pepper.
- Peel 1 large English cucumber and halve it the long way. Using a mandoline, cut it into long, thin slices about 1/8 inch thick; set aside. Discard the center with the seeds. Wash and dry a handful of mustard lettuce leaves.
- Butter 1 slice of thin-sliced pumpernickel, onion, or plain white bread. Arrange a single layer of cucumber on it, then top with a flat layer of lettuce. Butter another slice of bread on both sides and place it on top. Top with the salmon, spreading well, but no more than 1/3 inch thick. Butter a final slice of bread and place it over the salmon, butter side down, pressing gently. Using a serrated knife, remove the crusts and slice into rectangles, about 1 1/2 inches wide by 3 inches long. Repeat with another 9 slices of bread.
SMOKED SALMON AND CUCUMBER SANDWICHES
Categories Sandwich Brunch No-Cook Cocktail Party Quick & Easy Lunch Buffet Salmon Cucumber Winter Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
- Spread bread with butter mixture. Cover with cucumber slices, then salmon. Sprinkle with pepper. Cut each sandwich into 4 triangles. Top each with dill sprig and serve.
CUCUMBER AND SMOKED SALMON SANDWICHES
Cucumbersandwiches with smoked salmon encourage snacking.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Make tartare: In a small bowl, combine salmon, onion, cilantro, jalapeno, and zest. Season with salt and pepper.
- Using a paring knife or vegetable peeler, remove skin on two opposite sides of cucumber. Trim the ends, and cut cucumber crosswise into 48 slices, 1/4 inch thick. Place slices on paper towels to dry.
- Using a butter knife or a small offset spatula, spread about 1/2 teaspoon of creme fraiche on half of the cucumber slices, and then top with a teaspoon of tartare. Place remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.
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CHIC SALMON AND CUCUMBER SANDWICHES - BELLY RUMBLES
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- Note: Make sure that your cream cheese is at a consistency that will spread over the fresh bread without tearing. It is best to take it out of the fridge for 10 minutes before use.
- In a medium bowl mix smoked salmon, red onion, mayonnaise and lemon juice until combined. Add salt and pepper to taste.
- Using a vegetable peeler slice long thin strips lengthwise from the cucumbers. It is best to avoid using the core of the cucumber, which holds all the seeds. Pat cucumber strips dry with some paper towel.
- Spread cream cheese over a slice of bread. Lay the cucumber strips over the cream cheese, making sure they over lap slightly. Pat them down gently and turn the slice of bread over. The cucumber side becomes the outside of your sandwich.
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