SMOKED SALMON SMøRREBRøD
Provided by Nicolaus Balla
Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For horseradish sour cream:
- Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
- For assembly:
- Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
SMOKED SALMON DANISH SANDWICHES
When it comes to smorrebrod -- Denmark's open sandwiches -- smoked salmon and cream cheese is a familiar combination.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Yield Makes 8
Number Of Ingredients 4
Steps:
- Spread bread slices with cream cheese, and top with salmon. Garnish with watercress sprigs and lemon slices.
SMOKED SALMON TEA SANDWICHES
Provided by Ina Garten
Categories appetizer
Time 40m
Yield makes 160 sandwiches; serves 50
Number Of Ingredients 10
Steps:
- For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
- For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
- Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.) Serve chilled.
SMOKED SALMON SANDWICH
Steps:
- Toast bread in a toaster or toaster oven.
- Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.
Nutrition Facts : Calories 366.4 calories, Carbohydrate 25.7 g, Cholesterol 36.9 mg, Fat 18.6 g, Fiber 4.5 g, Protein 24.1 g, SaturatedFat 7.9 g, Sodium 845.4 mg, Sugar 4 g
SMORGASBORD OR SMORREBROD (DENMARK)
Smorrebrod are open-faced sandwiches, made with just about any ingredients and usually eaten with a knife and fork. This is more a list of sandwich options rather than one specific recipe so ingredient amounts are an estimate. Use any of these combination suggestions or create your own with the ingredients you have on hand. Set out a smorgasbord buffet and let your family or guests make their own sandwiches! Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.
Provided by Tinkerbell
Categories Lunch/Snacks
Time 35m
Yield 6 sandwiches, 3-6 serving(s)
Number Of Ingredients 18
Steps:
- Butter each slice of bread you want to use then proceed with ingredients for any one of the options below:.
- Salami and tomato - cover the bread with slices of salami. Add slices of tomato and some onion rings.
- Prawns and lemon - put a lettuce leaf onto the bread. Spoon prawns on top and add some black pepper and a twisted slice of lemon.
- Blue cheese and lettuce - cover the bread with lettuce and thin slices of blue cheese. Sprinkle cress on top.
- Cheese and tomato - lay thin slices of Havarti cheese on the bread. Then, lay a row of sliced tomato along the middle. Add a gherkin garnish.
- Smoked salmon and egg - cover the bread with slices of hard-boiled egg and smoked salmon. Sprinkle it with chopped dill.
- Lettuce, egg and herring - lay slices of hard-boiled egg and fillet of pickled herring on the bread. Sprinkle it with cress.
- Garnishes:.
- Cut a slice of lemon in half. Make a cut in the middle of each half, then twist the ends so that the slice stands up.
- Make thin cuts along the length of a gherkin, cutting almost to the end. Then, spread the slices out like a fan.
SMOKED-SALMON SANDWICHES WITH RED ONION RELISH
Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit: The Christmas Season.
Provided by lazyme
Categories Danish
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
- Mix red onions, sugar, and vinegar in another medium bowl.
- Let stand 10 minutes.
- Spread each bread slice with about 1 tablespoon cheese mixture to cover.
- Divide salmon among 16 bread slices.
- Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
- Top each of 8 salmon-topped bread slices with another salmon-topped bread slice, salmon side up.
- Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 8 three-layer sandwiches.
- Cut each sandwich diagonally into quarters.
- (Can be made 1 hour ahead. Cover with clean, damp cloth and chill).
Nutrition Facts : Calories 444.6, Fat 17.5, SaturatedFat 8.1, Cholesterol 51.8, Sodium 1094, Carbohydrate 54, Fiber 7, Sugar 6.3, Protein 19
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