Smoked Salmon And Scallion Scramble With Whole Grain Toast With Goat Cheese Butter Recipes

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SMOKED SALMON WITH HERBED GOAT CHEESE AND TOAST



Smoked Salmon with Herbed Goat Cheese and Toast image

Slices of ciabatta bread are toasted all at once in a low oven and served with goat cheese and salmon.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 6

10 ounces soft goat cheese
2 tablespoons coarsely chopped fresh dill
Freshly ground pepper
1 pound thinly sliced smoked salmon
1 small red onion, halved and thinly sliced
1 loaf ciabatta bread, sliced and toasted

Steps:

  • Stir together cheese and dill; season with pepper. Arrange salmon and onion on a platter. Serve with spread and toast.

SMOKED SALMON SANDWICH WITH GOAT CHEESE



Smoked Salmon Sandwich With Goat Cheese image

At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.

Provided by Martha Rose Shulman

Categories     lunch, weekday, sandwiches, main course

Time 10m

Yield One serving

Number Of Ingredients 9

1 1/2 ounces smoked salmon (more if desired)
1/2 ounce goat cheese (about 2 tablespoons)
1 to 2 tablespoons plain yogurt
Several cucumber slices (about 1 1/2 ounces)
A squeeze of lemon
Salt
freshly ground pepper
Chopped chives or dill
2 slices whole-grain sandwich bread, rye bread or a heartier whole-grain country bread

Steps:

  • In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
  • Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

SMOKED SALMON AND SCALLION TEA SANDWICHES



Smoked Salmon and Scallion Tea Sandwiches image

ZWT6 Norway. Recipe by Grace Parisi from http://www.foodandwine.com. Smoked salmon could be considered the most important Norwegian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Here is a beautiful tea sandwich.

Provided by UmmBinat

Categories     Lunch/Snacks

Time 45m

Yield 32 tea sandwiches, 32 serving(s)

Number Of Ingredients 10

1/4 cup sesame seeds
3/4 lb sliced smoked salmon
1 1/2 teaspoons wasabi powder mixed with 1 1/2 teaspoons water
1 teaspoon finely grated fresh ginger
1/4 cup creme fraiche
3/4 lb cream cheese, at room temperature
4 scallions, green parts only, chopped
1/4 cup finely chopped watercress leaf
kosher salt and fresh ground white pepper, to taste
24 thin slices white bread

Steps:

  • In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden, about 2 minutes. Transfer to a plate and let them cool.
  • In a food processor, combine the salmon, wasabi, ginger and crème fraîche and pulse until smooth. Transfer to a bowl. Wipe out the processor.
  • Add the cream cheese, scallions and watercress to the processor and puree until smooth. Season with salt and white pepper.
  • Using a small spatula, spread a scant tablespoon of the scallion cream cheese onto each of 3 slices of bread. Spread a scant tablespoon of the salmon mixture onto each of 2 slices of bread. Stack the bread, beginning and ending with a scallion layer; top the stack with a plain slice of bread and press to close. Repeat with the remaining bread, scallion cream cheese and salmon mixture to form 4 sandwich stacks.
  • Using a sharp serrated knife, trim off the crusts. Cut each sandwich stack in half. Spread scallion cream cheese over the long side of each sandwich half, then dip the long sides into the toasted sesame seeds, pressing to coat. Cut each sandwich half into 4 smaller sandwiches, leaving 1 side coated with sesame seeds. Transfer the sandwiches to a plate and serve.
  • MAKE AHEAD:.
  • The halved sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before cutting into small sandwiches and serving.

Nutrition Facts : Calories 968, Fat 16.6, SaturatedFat 5.4, Cholesterol 16.7, Sodium 2432.8, Carbohydrate 172.9, Fiber 8.3, Sugar 14.7, Protein 29

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