Smoked Salmon And Wasabi Tea Sandwiches Recipes

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:

• Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer.
• In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
• For the "latkes": In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diameter cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
• Plating: Put a small mound of apple salad in the center of the plate, a potato cake on top and the salmon on top of the cake. Drizzle emulsion around the plate and garnish with chives.

Steps:

• Mix wasabi powder and 2 teaspoons water in medium bowl to form paste.
• Add cream cheese; using electric mixer, beat until well combined.
• Place all bread slices on work surface. Trim crusts.
• Spread each with wasabi cream cheese, dividing equally.
• Top 6 bread slices with smoked salmon, dividing equally.
• Sprinkle lemon juice and black pepper, then chives over salmon.
• Top with remaining bread slices, cheese side down.
• Note: Can be made two hours ahead. Wrap sandwiches individually in paper towels and refrigerate.
• Cut each sandwich into 4 triangles.
• Transfer to platter cut side up.

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:

• Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese; using electric mixer, beat until well combined.
• Place all bread slices on work surface. Spread each with wasabi cream cheese, dividing equally. Top 6 bread slices with smoked salmon, dividing equally. Sprinkle lemon peel, then cilantro over salmon. Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap sandwiches individually in paper towels and refrigerate.)
• Trim crusts. Cut each sandwich into 4 triangles. Transfer to platter cut side up.

Steps:

• In a small bowl, combine the first eight ingredients. Spread over each slice of bread; cut each into four triangles. Top with salmon. Garnish with dill sprigs.

Steps:

• In a mixing bowl, beat cream cheese with a wooden spoon until soft. Stir in scallions. Spread mixture thinly on bread.
• Place salmon on 2 slices; top with endive. Cover with remaining slices and press down.
• Chill until firm, trim edges of bread to form rectangles, and cut lengthwise into quarters.

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 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 slice of bread, butter side down.
• Place the sandwiches on a baking sheet and wrap with plastic wrap. Refrigerate until the butter is very cold.
• Place the sandwiches on a cutting board.
• With a very sharp knife, cut off 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 assembly directions, then cut off crusts, and cut diagonally twice to make 4 small triangles.
• Serve chilled.