Best Smoked Salmon On Pumpernickel Recipes

Pumpernickel Topped With Smoked Salmon image

Provided by mslevis

Categories Cheese

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (200 g) package smoked salmon
1 loaf pumpernickel cocktail bread
1 (250 g) package cream cheese
1 red onion
1 (125 ml) jar capers
1/4 cup fresh dill weed

Steps:

Nutrition Facts : Calories 295, Fat 24.2, SaturatedFat 14.2, Cholesterol 80.2, Sodium 1119.3, Carbohydrate 5.8, Fiber 1.1, Sugar 1.4, Protein 14.8

Smoked Salmon Tea Sandwich image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 12 sandwiches

Number Of Ingredients 8

8 ounces cream cheese, softened to room temperature
2 tablespoons heavy cream
1/4 cup chopped fresh dill
1/2 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 slices mini pumpernickel bread
6 slices ( about 4 ounces) smoked salmon, halved

Steps:

Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined.
Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
Copyright 2009, Television Food Network, G.P., All Rights Reserved

Smoked Salmon and Avocado with Lemon Caper Butter on Pumpernickel Bread image

Yield Makes 4 sandwiches

Number Of Ingredients 8

5 tablespoons unsalted butter, softened
1 tablespoon fresh lemon juice
1 tablespoon drained bottled capers
8 slices of pumpernickel bread
1/2 pound thinly sliced smoked salmon
1 small red onion, sliced thin
1 avocado (preferably California), pitted, peeled, cut into 12 wedges, and sprinkled with the juice of 1/2 lemon
1 cup alfalfa sprouts

Steps:

In a small bowl cream together the butter, the lemon juice, the capers, and salt and pepper to taste and spread the lemon caper butter on one side of each slice of bread. Layer half the bread slices with the salmon, the onion, the avocado, and the sprouts and top the sandwiches with the remaining bread slices, pressing them firmly.

Salmon and Cucumber Pumpernickel Squares image

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 13

For pumpernickel crust
6 slices pumpernickel bread (6 oz)
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
For filling
1 (1-lb) piece fresh salmon fillet, skinned
1 (1/2-lb) piece smoked salmon, skinned
3 tablespoons unsalted butter, melted
2 tablespoons minced shallot
1 1/2 tablespoons fresh lemon juice
3/4 cup heavy cream
1 English cucumber, halved lengthwise, seeded, and cut into 1/8-inch dice
4 teaspoons chopped fresh dill

Steps:

Make pumpernickel crust:
Preheat oven to 350°F.
Finely grind bread in a food processor, then pulse with butter and salt until combined. Press crumbs onto bottom of a 9-inch square metal baking pan and bake in middle of oven until top is crisp, 12 to 15 minutes. Cool crust completely in pan on a rack.
Make filling:
Bring a 4-quart heavy saucepan three-fourths full of salted water to a simmer, then poach fresh salmon until just cooked through, about 10 minutes. Transfer with a slotted spoon to a plate to cool. Scrape off and discard all brown flesh and finely chop remaining poached salmon, transferring to a large bowl.
Remove any brown flesh from smoked salmon. Finely chop smoked salmon and stir into poached salmon along with butter, shallot, and lemon juice.
Beat cream in another bowl with an electric mixer until it holds soft peaks, then fold into salmon. Spoon salmon filling over pumpernickel crust, smoothing top.
Toss cucumber with dill, then scatter evenly over salmon filling, pressing slightly to help adhere. Chill, covered with plastic wrap, until firm, at least 8 hours.
Cut into 36 squares and serve cold or at room temperature.