Smoked Salmon Sandwiches With Red Onion Relish Recipes

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SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH

Categories     Sandwich     Cheese     Fish     Onion     Appetizer     Brunch     No-Cook     Quick & Easy     Buffet     Salmon     Shower     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 Appetizer Servings

Number Of Ingredients 10



Smoked Salmon Sandwiches with Capers and Red Onion Relish image

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.

1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar
4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons crème fraîche or sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
6 ounces thinly sliced smoked salmon

SMOKED-SALMON SANDWICHES WITH RED ONION RELISH

Danish-style pumpernickel bread is available in the refrigerated deli section of many supermarkets. From Bon Appetit: The Christmas Season.

Provided by lazyme

Categories     Danish

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9



Smoked-Salmon Sandwiches With Red Onion Relish image

Steps:

  • Mix cream cheese, chives, creme fraiche and dill in medium bowl. (Can be prepared 1 day ahead. Cover and refrigerate).
  • Mix red onions, sugar, and vinegar in another medium bowl.
  • Let stand 10 minutes.
  • Spread each bread slice with about 1 tablespoon cheese mixture to cover.
  • Divide salmon among 16 bread slices.
  • Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice.
  • Top each of 8 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 8 three-layer sandwiches.
  • Cut each sandwich diagonally into quarters.
  • (Can be made 1 hour ahead. Cover with clean, damp cloth and chill).

Nutrition Facts : Calories 444.6, Fat 17.5, SaturatedFat 8.1, Cholesterol 51.8, Sodium 1094, Carbohydrate 54, Fiber 7, Sugar 6.3, Protein 19

8 ounces cream cheese, room temperature
6 tablespoons chopped chives
1/4 cup creme fraiche or 1/4 cup sour cream
2 tablespoons chopped fresh dill or 2 teaspoons dried dill
2 cups finely chopped red onions
2 tablespoons sugar
2 tablespoons rice vinegar
24 slices thin danish-style pumpernickel bread
12 ounces thinly sliced smoked salmon

SMOKED SALMON ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH

Provided by Davina Besford

Categories     Fish     No-Cook     Cream Cheese     Salmon     Summer     Dill     Capers     Bon Appétit     Australia

Yield Makes 24

Number Of Ingredients 8



Smoked Salmon on Sourdough Rounds with Caper-Dill Relish image

Steps:

  • Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
  • Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.

3/4 cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons (packed) chopped fresh dill
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
6 ounces cream cheese, room temperature
24 thin slices sourdough baguette
6 ounces thinly sliced smoked salmon, cut into 24 pieces

SMOKED SALMON BURGER (TOMATO, RED ONION AND AVOCADO)

The Jun-Aug Icelandic fishing season begins in a few days & this versatile recipe by Dumont Monte from his cookbook simply titled *Salmon* will be among the 1st I try when our supply of smoked salmon is replenished in our freezer. While not a burger in the traditional sense as it is not cooked -- it is definitely an easy-fix that is ideal for light lunch fare & is ingredient-friendly for a to-go occasion, camping or fishing trip + cold food patio party. As written, the recipe gives both metric + US measurements & I entered it that way as well. (This is a *No Cook* recipe, but 15 min was allowed for ingredient prep & 5 min for assembly) *Enjoy* !

Provided by twissis

Categories     Lunch/Snacks

Time 20m

Yield 4 Sandwiches, 4 serving(s)

Number Of Ingredients 10



Smoked Salmon Burger (Tomato, Red Onion and Avocado) image

Steps:

  • Slice the cherry tomatoes & thinly slice the red onion. Halve the avocado, peel & remove the stone.
  • Using a hand blender, puree 1 avocado half w/the larger measure of lemon juice, crème fraîche & mayo. Season to taste w/salt & pepper.
  • Slice the other avocado half & sprinkle w/the smaller measure of lemon juice. Thinly slice the smoked salmon.
  • ASSEMBLY: Cut the rolls in half & spread each w/an equal amt of the pureed avocado mixture. Arrange equal amts of the lettuce leaves (if using), cherry tomatoes, red onion & smoked salmon on each roll. Top w/the other half of the rolls & serve.

Nutrition Facts : Calories 352, Fat 15.2, SaturatedFat 3.7, Cholesterol 21.6, Sodium 699.2, Carbohydrate 39.6, Fiber 5.3, Sugar 4.1, Protein 15.7

150 g cherry tomatoes
1 small red onion
1 small avocado (ripe)
1 lemon, juice of
2 tablespoons creme fraiche or 2 tablespoons sour cream
1 tablespoon mayonnaise
salt and pepper (to taste)
180 g smoked salmon or 180 g smoked trout
4 crisp rolls (approx 4-in round)
lettuce leaf (chiccory was suggested) (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

SMOKED SALMON SANDWICH

Fast yet flavor-filled smoked salmon sandwich! Delicious on a warm day!

Provided by vmohrbell

Categories     Seafood     Fish     Salmon     Smoked

Time 15m

Yield 1

Number Of Ingredients 8



Smoked Salmon Sandwich image

Steps:

  • Toast bread in a toaster or toaster oven.
  • Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 25.7 g, Cholesterol 36.9 mg, Fat 18.6 g, Fiber 4.5 g, Protein 24.1 g, SaturatedFat 7.9 g, Sodium 845.4 mg, Sugar 4 g

2 slices whole wheat bread
1 tablespoon cream cheese
1 tablespoon creamy goat cheese
2 slices smoked salmon
1 teaspoon olive oil
½ teaspoon dried dill, or to taste
ground black pepper to taste
½ cup shredded lettuce

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