Cream Cheese And Salmon Smorrebrod Recipes

Steps:

• Cut crusts from bread.
• Spread 1 teaspoon butter on each piece of bread, covering completely.
• Cut each buttered slice in half crossswise; trim to make 4 X 2 rectangles.
• Spread each with cream cheese, covering completely.
• Top each with salmon, laying salmon flat.
• Top each with 2 cucumber slices.

Steps:

• For horseradish sour cream:
• Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
• For assembly:
• Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.

Steps:

• Preheat oven to 400. Spray a 9x9 baking pan with olive oil. Place salmon fillets in pan. Sprinkle lightly with paprika.
• In a small bowl, mix together the cream cheese, minced garlic, parsley and a sprinkle of pepper. Spread this over the salmon fillets. (I usually micrwave this for 20 to 30 seconds to make it easier to spread).
• Sprinkle the chopped onion evenly over the cream cheese.
• Layer the baby spinach leaves evenly and neatly over the onions (I make 4 layers of leaves).
• Spray or drizzle the spinach leaves with olive oil. Sprinkle lightly with garlic powder, salt and pepper.
• Cover tightly with foil and bake 25-35 minutes depending on the thickness of your salmon. It takes a little longer than usual because of all the toppings.

Steps:

• Lightly "pickle" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes.
• Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp.
• Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.

Steps:

• Make scrambled eggs:
• Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool.
• Make sandwiches:
• Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.
• Squeeze lemon over salmon before eating.

Steps:

• Blend salmon and cream cheese together in a bowl.
• Stir in sour cream, green onion, dill, vinegar, salt, and pepper.
• Mix thoroughly.
• Chill for at least an hour and serve with crackers or vegetables.