Smoked Salmon Cucumber Horseradish Lavash Sandwiches Recipes

SMOKED SALMON, CUCUMBER & HORSERADISH LAVASH SANDWICHES

Steps:

• Mix sour cream, cream cheese, capers, horseradish and salt and pepper.
• Arrange all ingredients so that you have two equal amounts (for the two rolls).
• On each lavosh, spread the sour cream mixture.
• Then add salmon, cucumber, onion, chives and watercress.
• Tightly roll up each lavosh and wrap in Saran wrap.
• Chill for 2-4 hours.
• Just before serving, unwrap and slice into 1" thick rounds on the diagonal.
• Arrange on a platter, garnish with more watercress.
• Serve.

OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE

Steps:

• In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
• Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
• Arrange the sandwiches on a platter and serve.

SMOKED SALMON, HORSERADISH SOUR CREAM, AND CUCUMBER LAVASH SANDWICHES

Steps:

• Halve and seed cucumber. Cut cucumber into sixteen 5-by 1/4-inch-thick sticks. Halve onion lengthwise and cut crosswise into thin slices.
• In a small bowl stir together sour cream, capers, horseradish, and salt and pepper to taste.
• Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon sour cream mixture, leaving a 1/2-inch border all around. On each quarter arrange about 1 1/2 slices salmon in one layer over sour cream mixture and spread 1 tablespoon sour cream mixture evenly over salmon. On each quarter arrange 4 cucumber sticks, about 3 onion slices, 4 chives, and one fourth watercress parallel to 1 cut edge and season with salt and pepper. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
• Garnish sandwiches with watercress and chives.

SMOKED SALMON & HORSERADISH TEA SANDWICHES

Steps:

• Lightly butter the bread.
• Cover six slices with the smoked salmon, season with black pepper and spread a little horseradish over the fish.
• Cover with remaining bread. Slice off the crusts before cutting into triangles.

CUCUMBER AND SMOKED SALMON SANDWICHES

Steps:

• Make tartare: In a small bowl, combine salmon, onion, cilantro, jalapeno, and zest. Season with salt and pepper.
• Using a paring knife or vegetable peeler, remove skin on two opposite sides of cucumber. Trim the ends, and cut cucumber crosswise into 48 slices, 1/4 inch thick. Place slices on paper towels to dry.
• Using a butter knife or a small offset spatula, spread about 1/2 teaspoon of creme fraiche on half of the cucumber slices, and then top with a teaspoon of tartare. Place remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.