Smoked Salmon Cucumber Sub Recipe By Tasty

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SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS

For these elegant open-faced smoked salmon sandwiches, use a good quality Pullman loaf or a dense brown bread. Choose the best sweet butter you can find (think French) and don't stint; the combination of buttered bread, smoked salmon and herbs is ethereal. Thinly sliced cucumber and radish add color, along with the briny pop of salmon caviar.

Provided by David Tanis

Categories     finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 10



Smoked Salmon Sandwiches With Cucumber, Radish and Herbs image

Steps:

  • In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
  • Lay bread slices on a work surface and butter each generously. Divide salmon among 6 slices. Top salmon with cucumber and radish mixture. Sprinkle generously with tarragon and dill.
  • Cut each slice in half diagonally. Cut off crusts if you wish, but it's not necessary. Garnish with a small spoonful of salmon roe.

1/4 cup thinly sliced scallions, cut on the diagonal
1 cup thinly sliced cucumber (about 3 mini cucumbers)
1 small watermelon radish, sliced paper thin
Salt and pepper
1/2 teaspoon grated lemon zest
6 slices Pullman loaf, or other bread
Unsalted butter, at room temperature
4 ounces smoked salmon (about 4 large slices)
Snipped tarragon or dill leaves, or, preferably, a combination
1 1/2 ounces cured salmon roe (optional)

CUCUMBER AND SMOKED SALMON SANDWICHES

Cucumbersandwiches with smoked salmon encourage snacking.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9



Cucumber and Smoked Salmon Sandwiches image

Steps:

  • Make tartare: In a small bowl, combine salmon, onion, cilantro, jalapeno, and zest. Season with salt and pepper.
  • Using a paring knife or vegetable peeler, remove skin on two opposite sides of cucumber. Trim the ends, and cut cucumber crosswise into 48 slices, 1/4 inch thick. Place slices on paper towels to dry.
  • Using a butter knife or a small offset spatula, spread about 1/2 teaspoon of creme fraiche on half of the cucumber slices, and then top with a teaspoon of tartare. Place remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.

1/4 pound smoked salmon, finely chopped
2 tablespoons finely chopped red onion
2 teaspoons finely chopped fresh cilantro
1 jalapeno chile, seeded and finely chopped
Finely grated zest of 1 lime
Coarse salt and freshly ground pepper
1 English cucumber
1/4 cup creme fraiche, well chilled
1 lime, peeled and segmented, each segment cut into 4 pieces

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