SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS
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
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.
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