Smokedsalmonfingers Recipes

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:

• 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:

• Place the cream cheese in a food processor along with the first 5 ingredients and mix well.
• Spread this mixture on each of the bread squares.
• You should have enough for 10 pieces of bread.
• Place sliced smoked salmon on top to cover the surface.
• Cut the slices into finger sizes of your choice.
• Sprinkle a bit of s&p on the fish if desired.
• Chill before eating.

Steps:

• With a fork, score cucumber peel lengthwise; cut into 1/4-in. slices. Pipe or spread cream cheese onto each slice; top with salmon. Sprinkle with chives. Refrigerate until serving.

Steps:

• Beat together until smooth cream cheese, milk, lemon juice, dill weed, and bottled hot pepper sauce.
• Arranged smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter.
• Garnish with red onion, capers, lemon slices and dill.

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.

Steps:

• Spread the cream cheese on 1 side of each slice of bread.
• Dot with capers.
• Arrange the smoked salmon on 10 of the bread slices.
• Brush with lemon juice.
• Pepper generously.
• Top with the other 10 slices.