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 SANDWICHES WITH RED ONION RELISH
Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit: The Christmas Season.
Provided by lazyme
Categories Danish
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
- Mix red onions, sugar, and vinegar in another medium bowl.
- Let stand 10 minutes.
- Spread each bread slice with about 1 tablespoon cheese mixture to cover.
- Divide salmon among 16 bread slices.
- Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
- Top each of 8 salmon-topped bread slices with another salmon-topped bread slice, salmon side up.
- Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 8 three-layer sandwiches.
- Cut each sandwich diagonally into quarters.
- (Can be made 1 hour ahead. Cover with clean, damp cloth and chill).
Nutrition Facts : Calories 444.6, Fat 17.5, SaturatedFat 8.1, Cholesterol 51.8, Sodium 1094, Carbohydrate 54, Fiber 7, Sugar 6.3, Protein 19
SMOKED SALMON SANDWICH WITH GOAT CHEESE
At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.
Provided by Martha Rose Shulman
Categories lunch, weekday, sandwiches, main course
Time 10m
Yield One serving
Number Of Ingredients 9
Steps:
- In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
- Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.
SMOKED-SALMON SANDWICHES WITH RED ONION RELISH
Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit The Christmas Season.
Provided by Vicki Butts (lazyme)
Categories Seafood Appetizers
Time 20m
Number Of Ingredients 9
Steps:
- 1. Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
- 2. Mix red onions, sugar, and vinegar in another medium bowl. Let stand 10 minutes.
- 3. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 16 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
- 4. Top each of 8 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 8 three-layer sandwiches. Cut each sandwich diagonally into quarters. (Can be made 1 hour ahead. Cover with clean, damp cloth and chill).
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SMOKED SALMON TARTINES WITH RED ONION-CAPER RELISH
From today.com
5/5 (8)Category Appetizers,Brunch,SandwichesCuisine EuropeanTotal Time 33 mins
- Make-ahead: The cream cheese mixture can be made up to 1 day ahead, covered, and refrigerated. The relish can be made up to 4 hours ahead, covered, and refrigerated.
- 1. To make the relish, in a small bowl, stir the onion, capers, lemon juice, dill, and mustard seeds together. Season to taste with salt. Set aside.
- 2. To make the sandwiches, in another small bowl, mix the cream cheese, crème fraîche, and chives to blend. Season to taste with salt.
- 3. Spread the cheese mixture over the toasted slices of pumpernickel and baguette. Cut each slice of pumpernickel bread on the diagonal in half. Top each piece of bread with 1 salmon slice and then with a generous spoonful of the relish.
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