Best Open Faced Salmon Sandwich Recipes

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MINI OPEN-FACED CORN CAKE AND SALMON SALAD SANDWICH WITH BELUGA CAVIAR



Mini Open-Faced Corn Cake and Salmon Salad Sandwich with Beluga Caviar image

Provided by Emeril Lagasse

Categories     side-dish

Time 50m

Yield 32 hors d'oeuvres servings

Number Of Ingredients 64

2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium-size ear
2 tablespoons minced shallots
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
2 teaspoons vegetable oil
1 teaspoon Essence, recipe follows
2 tablespoons olive oil
1 cup fresh sweet corn kernels, from 1 medium-size ear
2 tablespoons minced shallots
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 large eggs
1 cup heavy cream
3/4 cup yellow cornmeal
1/2 cup bleached all-purpose flour
1/2 cup masa harina flour
2 teaspoons baking powder
1/8 teaspoon cayenne
3/4 cup water
2 teaspoons vegetable oil
1 teaspoon Essence, recipe follows
8 ounces cured salmon
6 large hard-boiled eggs
1 tablespoon capers, finely minced
1 teaspoon caper juice/brine
1/4 to 1/2 cup mayonnaise
Salt
Freshly ground white pepper
1 (7-ounce) tin Beluga caviar
2 tablespoons chopped chives
8 ounces cured salmon
6 large hard-boiled eggs
1 tablespoon capers, finely minced
1 teaspoon caper juice/brine
1/4 to 1/2 cup mayonnaise
Salt
Freshly ground white pepper
1 (7-ounce) tin Beluga caviar
2 tablespoons chopped chives
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
  • Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
  • Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
  • For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
  • To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
  • Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat.
  • Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture.
  • Heat 1/2 teaspoon of the oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, a tablespoon at a time, into the pan. You can cook about eight cakes at a time. Cook until the cakes are lightly golden on both sides, about 1-1/2 minutes on each side. Repeat until all of the oil and the batter are used up.
  • For the salmon salad: Chop the salmon into small pieces. Chop the eggs and add to the salmon. Add the capers and caper juice. Mix well. Stir in enough mayonnaise to desired consistency. Mix well. Season with salt and pepper. Drain the cakes on paper towels. Sprinkle with the Essence.
  • To assemble, spread a tablespoon of the salmon salad over each corn cake. Place on a large platter. Top the salmon with the caviar. Garnish with chives.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

OPEN FACED SALMON SANDWICH



Open Faced Salmon Sandwich image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

8 slices rye bread
1/4 pound smoked salmon, sliced
8 ounces cream cheese
1/4 cup chopped parsley leaves
1 English cucumber, sliced or cut into fans
1/4 cup salmon roe

Steps:

  • Preheat the oven to 400 degrees F.
  • Toast the bread for about 5 minutes then set aside to cool.
  • Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired.
  • Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.
  • Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve.

OPEN-FACED SALMON SANDWICH



OPEN-FACED SALMON SANDWICH image

Categories     Sandwich     Fish     Dinner

Yield 4

Number Of Ingredients 18

1/3c cream cheese
1tsp minced chives
1tsp chopped parsley
1tsp chopped thyme
1tsp plain yogurt
1/2tsp lemon juice
1 garlic clove, minced
3T dijon mustard
1T chopped dill
1T water
2tsp honey
6 slices rye bread
Green leaf lettuce
12 oz smoke salmon
8-12 slices plum tomatoes
1 cucumber
3 hard-cooked eggs, whites crumbled
Fresh dill for garnish - optional

Steps:

  • Mix first 7 ingred in a bowl. combine mustard and next 3 ingred; whisk together. Spread cream cheese mixture over each bread slice. Top with lettuce, salmon, tomato slices and cucumber. Drizzle with 2tsp mustard mixture. Sprinkle with egg whites. Garnish with dill if desired.

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