OPEN-FACE SALMON AND AVOCADO SANDWICHES
This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to "buttered bread," so what's not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads...all that good stuff. Mmm!
Provided by Molly Yeh
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
- To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!
OPEN-FACED SALMON SANDWICHES
I keep several cans of salmon in my pantry at all times so I never have to worry about drop-in guests. This recipe is so tasty and quick...and it doubles easily for company. -Katnee Cabeceiras, So. Prairie, Washington
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first nine ingredients. Fold in salmon. Shape into four patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4-5 minutes on each side or until lightly browned. Serve on English muffin halves with lettuce and tomato if desired.
Nutrition Facts : Calories 270 calories, Fat 10g fat (2g saturated fat), Cholesterol 99mg cholesterol, Sodium 757mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES
These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!
Provided by Hugatunity
Categories Seafood Fish Salmon Smoked
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
- Combine butter, scallion, parsley, and garlic in a small bowl.
- Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.
Nutrition Facts : Calories 383.4 calories, Carbohydrate 31.1 g, Cholesterol 56.3 mg, Fat 18.2 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1303.2 mg, Sugar 3.4 g
OPEN-FACE SALMON AND EGG SCANDINAVIAN SANDWICH
Make and share this Open-Face Salmon and Egg Scandinavian Sandwich recipe from Food.com.
Provided by Pesto lover
Categories Breakfast
Time 8m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Butter the bread and set aside.
- Flake fish.
- Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
- Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.
OPEN FACED SALMON SANDWICH
Steps:
- Preheat the oven to 400 degrees F.
- Toast the bread for about 5 minutes then set aside to cool.
- Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired.
- Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.
- Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve.
THE SCANDALOUS SCANDINAVIAN
Smoked Salmon, Hard-Boiled Egg, Tomatoes, Greens and Caper-Onion Mayo This is another one of those fabulous "adult sandwiches." It's hearty enough to pack for work, yet it's perfectly appropriate for a luncheon or brunch. The hardest part of this recipe is assembling the ingredients: that's how easy it is, yet it tastes like a gourmet sandwich you'd find on a restaurant menu or at a specialty deli. Thanks to the salmon, the sandwich is loaded with omega-3 fatty acids that our body can't make on its own; it's high in protein and delivers a whopping amount of nutrients per calorie. In other words, it's the heavyweight nutrition champ of sandwiches!
Provided by Tina Ruggiero
Time 25m
Yield 4 sandwiches
Number Of Ingredients 12
Steps:
- To make hard-boiled eggs, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 12 minutes. Rinse in cool water. When cool enough to handle, peel the eggs and rinse off any bits of shell. Cut each egg into 8 wedges. Set aside.
- To make the caper-onion mayonnaise, combine the mayonnaise, yogurt, grainy mustard, capers, dill, red onion and black pepper in a bowl. Set aside.
- To assemble the sandwiches, toast the bread, if desired, and place on a work surface. For each sandwich, spread 2 teaspoons/8 grams caper-onion mayonnaise on each slice bread. Top with 1/2 cup/10 grams greens, 2 slices tomato, 2 ounces/56 grams smoked salmon and 4 wedges of egg. Sprinkle with additional dill.
OPEN-FACED GRILLED SALMON SANDWICHES
In my family, we love to fish. What better reward from a day of fishing than eating what you just caught? We make salmon in several ways, but this one is the family favorite. -Stephanie Hanisak, Port Murray, New Jersey
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place fillets in an 8-in. square dish. Pour marinade over fillets; turn fish to coat. Let stand 15 minutes., Drain salmon, discarding marinade. Sprinkle salmon with pepper., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill salmon, covered, over medium heat or broil 4 in. from heat 4-6 minutes on each side or until fish just begins to flake easily with a fork., Grill bread, covered, over medium heat 1-2 minutes on each side or until lightly toasted. Spread with tartar sauce; top with lettuce and salmon. If desired, serve with lemon wedges.
Nutrition Facts : Calories 436 calories, Fat 17g fat (3g saturated fat), Cholesterol 74mg cholesterol, Sodium 1226mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.
OPEN - FACE BAY SHRIMP SANDWICH
A great Scandinavian sandwich that is excellent with a nice bisque! For a Finnish touch, add hard-boiled egg to the sandwich! This would also make a great appetizer or finger food plate. Just cut bread into small pieces and serve. This can also be eaten as a wrap in a tortilla shell.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 4 ingredients in medium bowl and season with salt and pepper.
- Spread 1 tablespoon dressing over each bread slice.
- Mix shrimp into remaining dressing.
- Place 1 lettuce leaf on each bread slice. Arrange 6 cucumber slices on top of lettuce. Arrange shrimp mixture on top of cucumbers.
- Garnish each sandwich with tomato wedge, lemon slice and dill sprig.
Nutrition Facts : Calories 366, Fat 14.5, SaturatedFat 2.5, Cholesterol 200.8, Sodium 633.4, Carbohydrate 31, Fiber 1.9, Sugar 4.3, Protein 28.1
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