Smoked Salmon Sandwiches With Cucumber Radish And Herbs Recipes

SMOKED SALMON, CUCUMBER AND RADISH BITES

Steps:

• Beat the cream cheese, heavy cream and mustard in a medium bowl with an electric mixer until fluffy. Combine the salmon and onions in a small bowl.
• Cut the cucumber crosswise into 1/3-inch rounds. Scoop 1/2 teaspoon cream cheese mixture onto each radish slice and place it on a piece of cucumber, cream cheese-side down, pressing lightly. Top with a small sprig of dill, followed by 1/2 teaspoon salmon mixture.

OPEN RYE SANDWICH WITH SMOKED SALMON, HERB CREAM CHEESE AND RADISHES

Steps:

• Stir to combine the chives, dill, creme fraiche, cream cheese, salt and pepper in a medium bowl.
• Wash the radishes in cold water, and then thinly slice them on a mandoline into a medium bowl of ice water. Let them sit for 5 minutes, and then drain and place on a towel to dry.
• To assemble the sandwiches, spread 1 to 2 tablespoons of the herb cream cheese over the slices of bread. Top with the smoked salmon, another tablespoon of herb cream cheese, sliced radishes and a sprig of dill.

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.

SMOKED SALMON AND CUCUMBER SANDWICHES

Steps:

• Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Spread bread with butter mixture. Cover with cucumber slices, then salmon. Sprinkle with pepper. Cut each sandwich into 4 triangles. Top each with dill sprig and serve.

HERBED BUTTER AND SMOKED SALMON SANDWICHES

Steps:

• In a medium bowl, fold together the butter, herbs, capers and lemon zest. Spread the butter onto each slice of bread. Top half of the slices with salmon, followed by an even layer of sliced radishes. Drizzle lemon juice over radishes and sprinkle lightly with salt. Form into sandwiches with remaining bread slices. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters. Serve immediately or cover with a tea towel until ready to 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, 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.

SALMON WITH CUCUMBER-RADISH RELISH

Steps:

• Preheat oven to 425 degrees. Place salmon on a parchment-lined baking sheet, and drizzle with 2 teaspoons oil. Season with salt and pepper. Roast salmon until just cooked through (it will be opaque around edges), 8 to 10 minutes.
• Meanwhile, stir together radish, cucumber, horseradish, scallions, and remaining teaspoon oil until combined. Season with salt and pepper. Serve with salmon.