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
SOUTHERN TEA SANDWICHES
Provided by Kardea Brown
Time 30m
Yield 32 finger sandwiches
Number Of Ingredients 17
Steps:
- For the onion cream cheese: Stir together the cream cheese, chives, green onions and garlic powder in a small bowl. Season with salt and pepper.
- For the egg and bacon salad: Stir together the mayonnaise, parsley, shallots, mustard, paprika, eggs and bacon in a medium bowl. Add more mayonnaise if you prefer a creamier egg salad. Season with salt and pepper.
- For the sandwiches: Place 4 of the bread slices on a cutting board and spread each with about 3 tablespoons of the onion cream cheese in an even layer on one side. Top with a single layer of smoked salmon, squeeze some lemon juice over the salmon and then cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Place a cucumber round on top of each sandwich and arrange on a platter.
- Place 4 of the bread slices on a cutting board and spread each with about 1/4 cup of the egg and bacon salad in an even layer on one side. Cover with a second slice of bread to form 4 sandwiches. Cut the crusts off. Slice each sandwich in half crosswise and then cut each half diagonally to create 4 triangle-shaped finger sandwiches. Arrange on a platter.
SCRAMBLED EGGS WITH SMOKED SALMON
Provided by Rachael Ray : Food Network
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.
- Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.
- Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.
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 AND CHOPPED EGG SANDWICHES
ZWT7 Switzerland. Quick and Healthy Recipe by Anne Quatrano from http://www.foodandwine.com. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce.
Provided by UmmBinat
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a small saucepan, cover the eggs with cold water and bring to a rolling boil.
- Cover, remove from the heat and let stand for 8 minutes.
- Drain the eggs and cool under running water, shaking the pan to crack the shells.
- Drain again and pat dry, then peel and coarsely chop.
- Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread.
- Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon.
- Spoon the eggs on top, season with salt and pepper and close the sandwiches.
- Press gently, cut the sandwiches in half and serve.
SMOKED SALMON AND DILL EGG SALAD TEA SANDWICHES
Provided by The Hearty Boys
Categories appetizer
Time 35m
Yield 28 tea sandwiches
Number Of Ingredients 9
Steps:
- Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
- Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
- Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
- Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.
EGG SALAD AND SMOKED SALMON SANDWICHES
Adds a nice salty twist to egg salad. I prefer to use smoked salmon from a fillet rather than the sliced kind. You could add any number of other ingredients you like - green onions, celery, etc. I just prefer mine plain. Prep time does not include the time to boil the eggs.
Provided by 2hot2handle
Categories Lunch/Snacks
Time 10m
Yield 6 sandwiches, 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 7 ingredients together. Spread on whole wheat or rye bread. Top with leaf lettuce. Enjoy!
Nutrition Facts : Calories 207.5, Fat 15.6, SaturatedFat 4, Cholesterol 263.6, Sodium 415.9, Carbohydrate 3.2, Fiber 0.1, Sugar 1.6, Protein 12.6
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5/5 (9)Total Time 14 minsServings 4Calories 219 per serving
- Bring water and vinegar to a simmer in a 12-inch skillet over medium heat. Add eggs, 1 at a time; simmer 3 minutes or until desired degree of doneness.
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- Sustainable Choice: Look for salmon that's labeled "wild Alaskan salmon," and you can be sure you're getting sustainable seafood.
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