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
SMOKED SALMON TEA SANDWICHES
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 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 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 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.
SMOKED SALMON SANDWICH WITH POACHED EGG
This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!
Provided by Mel
Categories Seafood Fish Salmon Smoked
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
- Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
- Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
- Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.5 g, Cholesterol 205.5 mg, Fat 9.2 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 1488.3 mg, Sugar 5.7 g
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 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 SANDWICH WITH GOAT CHEESE
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
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 CLUB SANDWICH
Found this on foodnetwork.com - it looks interesting and tasy. The recipe is courtesy of Marcus Samuelsson. Appealing! I wouldn't use the jalapeno peppers because of personal preference.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 250°F.
- Toast the bread slices and let cool.
- Roast the bacon in oven until crisp.
- Chop red onion, tomato, cilantro, garlic, mint leaves and jalapeno peppers (if using)or green bell peppers - finely chopped.
- Put it all into a bowl.
- Add the avocado and pour in lime juice.
- Toss the avocado mixture and season well with salt and pepper.
- Place 1 Tablespoon avocado mixture on each slice of smoked salmon.
- Fold the smoked salmon into a square, so that the avocado is wrapped in the center.
- Place the smoked salmon and bacon between two slices of bread.
- Cut the sandwich diagonally.
- Place a rosette on top of each half and place 2 pieces of bacon on top of the rosette.
Nutrition Facts : Calories 394.4, Fat 35.3, SaturatedFat 9, Cholesterol 30.8, Sodium 388.6, Carbohydrate 15.3, Fiber 7.9, Sugar 3.3, Protein 8.1
SMOKED SALMON TEA SANDWICHES
This is one of several kinds of finger sandwiches my wife, Michelle, and I served for an English tea. We planned this fun theme party to celebrate the Queen's birthday in April. -Chuck Hinz, Parma, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.
Nutrition Facts : Calories 120 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 259mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SMOKED SALMON SANDWICH
Smoked Salmon sandwich
Provided by hjbetts
Time 20m
Yield Makes Sandwiches
Number Of Ingredients 0
Steps:
- Spread the cream cheese on 1 side of each slice of bread.
- Dot with capers.
- Arrange the smoked salmon on 10 of the bread slices.
- Brush with lemon juice.
- Pepper generously.
- Top with the other 10 slices.
BAGEL AND SMOKED SALMON SANDWICHES
Provided by Craig Claiborne And Pierre Franey
Categories appetizer, main course
Time 15m
Yield Four sandwiches
Number Of Ingredients 6
Steps:
- Slice the bagels through the center, sandwich fashion.
- Toast the cut side of each bagel until golden brown.
- Smear each bagel half with one tablespoon of cream cheese. Scatter equal amounts of capers and dill over four bagel halves. Press down lightly with a fork to make the capers and dill adhere.
- Cover each smeared bagel half with equal portions of salmon slices. Cover each with one onion slice. Top each sandwich with a second bagel half and press.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 3 grams, Carbohydrate 39 grams, Fat 7 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 567 milligrams, Sugar 13 grams, TransFat 0 grams
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