Smokedsalmonandchoppedeggsandwiches Recipes

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
• If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

Steps:

• Preheat oven to 250°F.
• Toast the bread slices and let cool.
• Roast the bacon in oven until crisp.
• Chop red onion, tomato, cilantro, garlic, mint leaves and jalapeno peppers (if using)or green bell peppers - finely chopped.
• Put it all into a bowl.
• Add the avocado and pour in lime juice.
• Toss the avocado mixture and season well with salt and pepper.
• Place 1 Tablespoon avocado mixture on each slice of smoked salmon.
• Fold the smoked salmon into a square, so that the avocado is wrapped in the center.
• Place the smoked salmon and bacon between two slices of bread.
• Cut the sandwich diagonally.
• Place a rosette on top of each half and place 2 pieces of bacon on top of the rosette.

Steps:

• Mix first 7 ingredients together. Spread on whole wheat or rye bread. Top with leaf lettuce. Enjoy!

Steps:

• Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
• Preheat a smoker to 250 degrees F with hickory chips.
• Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
• Serve with freshly squeezed lemon just before serving.

Steps:

• This can be easily be done outside on a charcoal grill if it has a cover that can be pulled down. Just add the wood chips to the hot coals and place the seasoned fish on the grill which has been oiled. Place the fish not directly over the fire but rather cook over indirect heat to hot smoke efficiently. Pull the cover down and cooksmoke to desired doneness.
• For indoor cooking preheat the oven to 325 degrees and open windows wide.
• Place the soaked chips in the bottom of a heavy duty roasting pan.
• Season the fish with the salt, pepper and sugar. Put the fish, skin side down, on a roasting rack and place the rack into the pan with the chips on the bottom. Cover the pan tightly with aluminum foil. Place the pan over the direct heat of the stove top and heat until the chips begin to emit a woodsy odor. Put the covered pan into the oven and hot smoke until done about 20 minutes.
• Serve with roasted new potatoes and creme fraiche and chives.

Steps:

• In a small saucepan, cover the eggs with cold water and bring to a rolling boil.
• Cover, remove from the heat and let stand for 8 minutes.
• Drain the eggs and cool under running water, shaking the pan to crack the shells.
• Drain again and pat dry, then peel and coarsely chop.
• Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread.
• Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon.
• Spoon the eggs on top, season with salt and pepper and close the sandwiches.
• Press gently, cut the sandwiches in half and serve.

Steps:

• Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Steps:

• In a small saucepan, cover the eggs with cold water and bring to a rolling boil.
• Cover, remove from the heat and let stand for 8 minutes.
• Drain the eggs and cool under running water, shaking the pan to crack the shells.
• Drain again and pat dry, then peel and coarsely chop.
• Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread.
• Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon.
• Spoon the eggs on top, season with salt and pepper and close the sandwiches.
• Press gently, cut the sandwiches in half and serve.

Steps:

• Blend together cream cheese and mayonnaise.
• Add fresh dill and season to taste with salt and pepper.
• Spread mixture onto a slice of rye bread.
• Add smoked salmon and top with other slice of rye.
• Cut off crusts and slice into squares or triangles. Sandwiches should be small for finger food.
• "If Teapots Could Talk" -- If the cook cuts bread in an uneven fashion, it is said to be a sure sign that lies have been told.