Open Faced Salmon Tea Sandwiches Recipes

OPEN-FACED SALMON SANDWICHES

Open-Faced Salmon Sandwiches image

I keep several cans of salmon in my pantry at all times so I never have to worry about drop-in guests. This recipe is so tasty and quick...and it doubles easily for company. -Katnee Cabeceiras, So. Prairie, Washington

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 large egg, lightly beaten
1 small onion, finely chopped
1 small green pepper, finely chopped
1/3 cup soft bread crumbs
1 tablespoon lemon juice
1 teaspoon reduced-sodium teriyaki sauce
1/4 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/4 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 English muffins, split and toasted
Lettuce leaves and tomato slices, optional

Steps:

In a small bowl, combine the first nine ingredients. Fold in salmon. Shape into four patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4-5 minutes on each side or until lightly browned. Serve on English muffin halves with lettuce and tomato if desired.

Nutrition Facts : Calories 270 calories, Fat 10g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 757mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

OPEN-FACED SALMON TEA SANDWICHES

Open-Faced Salmon Tea Sandwiches image

Make and share this Open-Faced Salmon Tea Sandwiches recipe from Food.com.

Provided by Brenda.

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup sour cream
1 (3 ounce) package cream cheese, softened
2 teaspoons fresh dill weed, chopped
1 teaspoon lemon juice
12 slices rye cocktail bread
1 medium cucumber, cut into 24 thin slices
6 slices smoked salmon, cut crosswise in half
grated lemon peel
fresh dill sprig

Steps:

Combine sour cream, cream cheese, dill weed and lemon juice in small bowl; mix well. Chill for 1-2 hours.
Spread sour cream mixture evenly onto bread slices.
Top each with 2 slices cucumber and 1 piece salmon.
Garnish with lemon peel and fresh dill.

Nutrition Facts : Calories 110.9, Fat 7.3, SaturatedFat 4, Cholesterol 20.6, Sodium 146.7, Carbohydrate 9.5, Fiber 1.1, Sugar 2.2, Protein 2.6

OPEN-FACED FINGER SANDWICHES

Open-Faced Finger Sandwiches image

Provided by Giada De Laurentiis

Categories appetizer

Time 35m

Yield 18 finger sandwiches

Number Of Ingredients 16

Ingredients

9 thin slices whole-grain bread
3 tablespoons ricotta
1 teaspoon extra-virgin olive oil
1/2 teaspoon lemon zest (1/2 lemon)
Pinch kosher salt
3 thin slices prosciutto San Daniele, halved lengthwise
12 leaves baby arugula
1/2 avocado, thinly sliced
2 teaspoons toasted quinoa (see Cook's Note)
1/4 teaspoon flaky sea salt
1/8 teaspoon chile flakes
1 tablespoon extra-virgin olive oil
2 tablespoon creme fraiche
2 teaspoons capers, chopped
3 slices smoked wild salmon, halved
Twelve 1-inch pieces fresh chives

Steps:

Toast the bread. Trim the crusts. Halve the slices into 1 1/2-by-3-inch pieces.
For the prosciutto and ricotta: In a small bowl, mix together the ricotta, olive oil, lemon zest and salt. Spread the mixture on 6 pieces of bread. Ribbon a piece of prosciutto on top and garnish with 2 arugula leaves.
For the avocado: Place 2 slices of avocado on 6 pieces of bread. Sprinkle evenly with the quinoa, sea salt and chile flakes.
For the smoked salmon: In a small bowl, mix together the creme fraiche and capers. Spread evenly over the remaining 6 pieces of bread. Ribbon a piece of salmon over the top and garnish with 1 or 2 batons of chive.

OPEN FACED SALMON SANDWICH

Open Faced Salmon Sandwich image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

8 slices rye bread
1/4 pound smoked salmon, sliced
8 ounces cream cheese
1/4 cup chopped parsley leaves
1 English cucumber, sliced or cut into fans
1/4 cup salmon roe

Steps:

Preheat the oven to 400 degrees F.
Toast the bread for about 5 minutes then set aside to cool.
Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired.
Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.
Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve.

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