Best Open Face Smoked Salmon Finger Sandwiches With Herbed Horseradish Cream Cheese Recipes

ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES

Elegant Open-Faced Smoked Salmon Sandwiches image

These smoked salmon sandwiches are simple enough for even the most inexperienced cook, yet delicious and elegant enough to be served to a special someone. Serve with a good wine and a salad for a light dinner that leaves plenty of room for a decadent dessert!

Provided by Hugatunity

Categories Seafood Fish Salmon Smoked

Time 15m

Yield 2

Number Of Ingredients 8

Ingredients

4 slices bread
2 tablespoons salted butter, softened
1 teaspoon finely chopped scallion
1 teaspoon finely chopped fresh parsley
½ teaspoon bottled minced garlic
8 slices smoked salmon
½ cucumber, thinly sliced
½ lemon

Steps:

Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
Combine butter, scallion, parsley, and garlic in a small bowl.
Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

Nutrition Facts : Calories 383.4 calories, Carbohydrate 31.1 g, Cholesterol 56.3 mg, Fat 18.2 g, Fiber 2.9 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 1303.2 mg, Sugar 3.4 g

OPEN RYE SANDWICH WITH SMOKED SALMON, HERB CREAM CHEESE AND RADISHES

Open Rye Sandwich with Smoked Salmon, Herb Cream Cheese and Radishes image

Provided by Jeppe Kil Andersen

Categories main-dish

Time 10m

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 tablespoons chopped fresh chives
1/4 cup fresh dill, chopped
3 1/2 tablespoons creme fraiche
2 ounces cream cheese, softened to room temperature
Kosher salt and freshly ground black pepper
2 radishes (2 different colors if available)
2 slices rye bread
4 to 6 slices smoked salmon
2 sprigs fresh dill, for garnish

Steps:

Stir to combine the chives, dill, creme fraiche, cream cheese, salt and pepper in a medium bowl.
Wash the radishes in cold water, and then thinly slice them on a mandoline into a medium bowl of ice water. Let them sit for 5 minutes, and then drain and place on a towel to dry.
To assemble the sandwiches, spread 1 to 2 tablespoons of the herb cream cheese over the slices of bread. Top with the smoked salmon, another tablespoon of herb cream cheese, sliced radishes and a sprig of dill.