Smoked Salmon And Philadephia Sandwich Recipes

Steps:

• Spread the Philadelphia cheese on 3 slices of the bread.
• Put a slice of smoked salmon on top.
• Add slice of tomato and apple.
• Put the remaining slices of bread on top.
• You could add some lettuce or other vegetables if you want.
• Enjoy this healthy sandwich!

Steps:

• Place the eggs in a saucepan and cover with cold water. Place over high heat and bring to a boil. Boil the eggs for exactly 4 minutes. Remove from the heat and let sit 10 more minute before draining. Run under cold water and peel the eggs immediately - the shell will come off much more easily while the eggs are still wet and warm.
• Using a box grater, grate the eggs on the shredder side into a bowl. Add the salmon, dill, capers, 1/4 cup of the mayonnaise, salt and pepper. Mix well.
• Lay out 7 slices of the bread and spread 1/4 cup of the egg salad onto each slice. Cover with the remaining bread slices. Trim the crust off of all the sandwiches and cut each sandwich crosswise into four triangles.
• Spread the long side of each triangle with a little mayonnaise and dip each one into the chopped chives. Arrange decoratively on a platter.

Steps:

• Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined.
• Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
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Steps:

• Place the cream cheese, scallions, dill, parsley, milk, and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.
• Slice each bagel into 3 rounds lengthwise to make 6 pieces. Spread cream cheese on top of 3 of the rounds and a slice of smoked salmon top of the cream cheese. Place the 3 remaining rounds on top of the smoked salmon and serve.

Steps:

• For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
• Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

Steps:

• Chop and saute the onion in a little butter.
• Add chopped salmon and heat through.
• Stir in Philadelphia and allow to simmer for a couple of minutes.
• Drizzle with lemon juice, season with salt & pepper.
• Spoon over pasta and serve.

Steps:

• Heat the oil in a small pan and saute the spring onion for 1 minute. Remove from the heat and stir in the salmon. Transfer to a bowl and leave to cool slightly.
• Brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper. Preheat the sandwich toaster to its highest setting.
• Stir the Quark, horseradish and Tabasco into the salmon mixture and season with pepper. Spread the salmon mixture on to one slice of bread and top with the second slice. Place the sandwich in the toaster, close the lid and cook for 4 minutes until browned.

Steps:

• Wash and dry the lettuce leaves.
• Lightly blanch the mushrooms. Drain and dry.
• Chop salmon into small pieces and mix with the leaves and mushrooms.
• Garnish with chopped chives and dill.
• Blend the salad dressing and serve separately with the salad.

Steps:

• Spread the cream cheese on 1 side of each slice of bread.
• Dot with capers.
• Arrange the smoked salmon on 10 of the bread slices.
• Brush with lemon juice.
• Pepper generously.
• Top with the other 10 slices.

Steps:

• Cut cucumber into 24 slices. Use melon baller to scoop out indentation in center of each slice; discard removed centers or reserve for another use. (See tip.)
• Reserve 1 Tbsp. dill. Mix remaining dill with all remaining ingredients until blended.
• Fill cucumbers with cream cheese mixture; sprinkle with reserved dill.

Steps:

• Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
• Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 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 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

Steps:

• Heat up a panini press.
• Spread the Dijon mustard over each of 4 slices of the brioche. Top each one with 1 slice of the Gruyere. Divide all of the smoked salmon and grated lemon zest among the 4 slices of brioche. Season lightly with the salt and pepper and cover with the remaining slices on Gruyere. Close the sandwiches and grill on the panini press for 2 to 3 minutes, until the bread is toasted and the cheese is melted. Cut the panini in half and serve!

Steps:

• Combine water, salt, sugar, dill, and soy sauce in a large bowl, stirring until salt and sugar dissolve. Pour salt mixture into a large zip-top plastic bag. Add ice and salmon; seal. Refrigerate 2 hours, turning bag occasionally.
• Soak the wood chips in water for 1 hour. Drain well.
• Prepare the grill for indirect grilling, heating one side to medium and leaving one side with no heat. Place half of wood chips on hot coals.
• Remove salmon from bag and discard brine. Pat salmon dry with paper towels. Place salmon, skin side down, on grill rack coated with cooking spray over unheated side. Close lid and grill 10 minutes.
• Place remaining wood chips on hot coals, close lid, and grill 15 minutes or until fish flakes easily when tested with a fork, (usually takes more like 30 for us).
• Sprinkle with black pepper and serve.