Tea Smoked Salmon With Herb Mayonnaise Recipes

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.

TEA-SMOKED SALMON WITH HERB MAYONNAISE

Steps:

• To make the mayonnaise, put the egg yolks and mustard in a bowl. Whisk well, then gradually dribble in the oil, whisking continuously until thick. Add the lemon juice and herbs, then season. Keep in the fridge. Can be made up to 2 days ahead.
• Heat oven to 200C/180C fan/gas 6. Line a flameproof roasting tin with a sheet of foil. Mix the tea, rice and sugar, and scatter over the foil (see step 1).
• Cut another sheet of foil and fold to make a rectangle that will sit in the tin. Pierce lots of small holes in the foil (see step 2) and lay the salmon, skin-side down, on top (see step 3).
• Set the roasting tin on a high-ish heat on the hob until the tea is gently smoking, then lay the foil with the salmon over the tea. Cover the pan tightly with more foil and roast for 5 mins for rare, or 8 mins for salmon that is cooked through. Drizzle with olive oil and season with sea salt.
• Combine the cucumber, radishes and rocket in a bowl. Spoon some mayonnaise onto 4 plates, draw the spoon through to swipe, and put a salmon fillet on top. Dress the salad with oil and vinegar and divide between the plates. Serve sprinkled with herbs.

SMOKED SALMON TEA SANDWICHES

Steps:

• In a bowl, combine the butter, chives, dill, lemon juice, salt, and pepper.
• Lay out the bread slices; spread with prepared butter mixture. Top half the slices with the smoked salmon. Lay remaining slices, buttered-side down, on top of the salmon. Place sandwiches on a baking sheet, cover with plastic, and place in refrigerator until the butter is cold, about 30 minutes.
• Transfer sandwiches to a cutting board. Trim crusts from sandwiches, and cut in half to form thin rectangles. Serve chilled.

SMOKED SALMON AND HERB BUTTER

Steps:

• For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

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 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 slice of bread, butter side down.
• Place the sandwiches on a baking sheet and wrap with plastic wrap. Refrigerate until the butter is very cold.
• Place the sandwiches on a cutting board.
• With a very sharp knife, cut off 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 assembly directions, then cut off crusts, and cut diagonally twice to make 4 small triangles.
• Serve chilled.

CHILLED SALMON WITH HERB MAYONNAISE

Steps:

• Prepare the salmon:.
• In a baking dish large enough to hold the salmon, combine the 1 cup oil and basil, vinegar, salt and pepper. Add salmon and turn to coat evenly with marinade. Cover with plastic wrap.
• Refrigerate for at least 30 minutes or up to several hours.
• Preheat the oven to 350*F. In a large, heavy skillet, heat 2 tablespoons of oil over medium-high heat. Sear the salmon fillets for 1 minute per side, then transfer to a large oven-safe dish. Bake about 10 minutes (if you want the center translucent, cook a minute or two less).
• If serving chilled, let cool, then cover with plastic wrap and refrigerate.
• Make the mayonnaise:.
• In a food processor, blend the herbs, shallots, lemon juice, oil, salt and pepper for 1 minute. Add the mayonnaise and blend well. Taste and adjust seasoning. If sauce is too thick, add a little more oil. Cover with plastic wrap and refrigerate.
• To serve:.
• Arrange the lettuce or spinach and the radishes on a large platter. Place the salmon on the greens, drizzle with the herb mayonnaise, and garnish with fresh minced chives. Serve with more sauce on the side. Enjoy!

GRILLED SALMON SANDWICHES WITH HERBED MAYONNAISE

Steps:

• Heat grill to medium-high; brush grates with vegetable oil. Rub both sides of salmon with olive oil. Stir together paprika, brown sugar, 1 teaspoon coarse salt, and 1 teaspoon pepper; rub over both sides of fish. Place fish, skin-side down, on grill and cook, flipping once, until just cooked through, 2 to 3 minutes a side. Transfer to a plate.
• Stir together herbs and mayonnaise. Grill rolls, cut-sides down, until just toasted, about 1 minute. Spread cut sides with herbed mayonnaise. Divide salmon among rolls; top with lettuce, tomato, and cucumber. Season with flaky salt, pepper, and a squeeze of lemon; serve.

SMOKED SALMON TEA SANDWICHES

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.