Best Elegant Open Faced Smoked Salmon Sandwiches Recipes

SMOKED SALMON SANDWICH

Smoked Salmon Sandwich image

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

Ingredients

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

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

OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE

Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese image

Provided by Giada De Laurentiis

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

5 ounces cream cheese, at room temperature
1 1/2 tablespoons chopped fresh chives
2 teaspoons prepared cream-style horseradish
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 teaspoons drained capers, coarsely chopped
Zest of 1 lemon
4 slices pumpernickel bread
1/2 bunch watercress, stems removed
8 ounces thinly sliced smoked salmon
6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

Steps:

In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
Arrange the sandwiches on a platter and serve.

SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS

Smoked Salmon Sandwiches With Cucumber, Radish and Herbs image

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

Ingredients

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)

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.