TEA SMOKED SALMON WITH WASABI LATKES
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.
SMOKED SALMON TEA SANDWICHES
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.
SMOKED SALMON-WASABI TEA SANDWICHES
Categories Sandwich Appetizer No-Cook Quick & Easy Cream Cheese Salmon Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 7
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.
SMOKED SALMON AND SCALLION TEA SANDWICHES
ZWT6 Norway. Recipe by Grace Parisi from http://www.foodandwine.com. Smoked salmon could be considered the most important Norwegian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Here is a beautiful tea sandwich.
Provided by UmmBinat
Categories Lunch/Snacks
Time 45m
Yield 32 tea sandwiches, 32 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden, about 2 minutes. Transfer to a plate and let them cool.
- In a food processor, combine the salmon, wasabi, ginger and crème fraîche and pulse until smooth. Transfer to a bowl. Wipe out the processor.
- Add the cream cheese, scallions and watercress to the processor and puree until smooth. Season with salt and white pepper.
- Using a small spatula, spread a scant tablespoon of the scallion cream cheese onto each of 3 slices of bread. Spread a scant tablespoon of the salmon mixture onto each of 2 slices of bread. Stack the bread, beginning and ending with a scallion layer; top the stack with a plain slice of bread and press to close. Repeat with the remaining bread, scallion cream cheese and salmon mixture to form 4 sandwich stacks.
- Using a sharp serrated knife, trim off the crusts. Cut each sandwich stack in half. Spread scallion cream cheese over the long side of each sandwich half, then dip the long sides into the toasted sesame seeds, pressing to coat. Cut each sandwich half into 4 smaller sandwiches, leaving 1 side coated with sesame seeds. Transfer the sandwiches to a plate and serve.
- MAKE AHEAD:.
- The halved sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before cutting into small sandwiches and serving.
Nutrition Facts : Calories 968, Fat 16.6, SaturatedFat 5.4, Cholesterol 16.7, Sodium 2432.8, Carbohydrate 172.9, Fiber 8.3, Sugar 14.7, Protein 29
SMOKED SALMON AND EGG SALAD TEA SANDWICHES
Make and share this Smoked Salmon and Egg Salad Tea Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place eggs in a small saucepan with a tight-fitting lid; add cold water to cover by 1 inch.
- Bring to a boil on med-high, then turn off the heat, cover pan with lid; let stand 10 minutes.
- Remove eggs and place them in a bowl of ice water.
- When cool, peel the eggs and finely chop in a bowl.
- To the bowl, add salmon, chives, mayo, and sour cream; mix well and season to taste w/ salt and pepper.
- Spread 1/3 of the egg salad on each of 3 slices of bread; cover with remaining bread slices.
- Trim crusts and cut each sandwich into 4 triangles.
Nutrition Facts : Calories 387.1, Fat 14.9, SaturatedFat 4.3, Cholesterol 328.7, Sodium 906.9, Carbohydrate 40.6, Fiber 1.9, Sugar 4.3, Protein 21
SMOKED SALMON TEA SANDWICHES
This is one of several kinds of finger sandwiches my wife, Michelle, and I served for an English tea. We planned this fun theme party to celebrate the Queen's birthday in April. -Chuck Hinz, Parma, Ohio
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 3 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 120 calories, Fat 9g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 259mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
SMOKED SALMON TEA SANDWICHES
Assemble smoked-salmon tea sandwiches with herb butter on grain bread a day in advance, and cut before guests arrive.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- In a bowl, combine the butter, chives, dill, lemon juice, salt, and pepper.
- Lay out the bread slices; spread with prepared butter mixture. Top half the slices with the smoked salmon. Lay remaining slices, buttered-side down, on top of the salmon. Place sandwiches on a baking sheet, cover with plastic, and place in refrigerator until the butter is cold, about 30 minutes.
- Transfer sandwiches to a cutting board. Trim crusts from sandwiches, and cut in half to form thin rectangles. Serve chilled.
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