Smoked Salmon Sandwiches on Pumpernickel Recipe

 

Smoked Salmon Sandwiches are a wonderful and a tasty way to use smoked salmon.  I love salmon and find this a great way to treat myself for lunch.

This is an easy-to-follow Smoked Salmon Sandwiches recipe that makes a great meal on the go.  The slices of smoked salmon are layered with cucumber and nestled in a mayo blend of capers and horseradish.  Using pumpernickel bread gives that little something special to this tea sandwich (of course you can choose any bread you would like).  For fun, mix it up and use several types of bread to make a pretty party tray.

Once you lay out the ingredients, these Smoked Salmon Sandwiches are very easy to make up for your next party.  You can cut them in small squares for a tea party or bring them as an appetizer for a buffet.

 

Smoked Salmon Sandwiches on Pumpernickel Recipe:

Smoked Salmon Sandwiches on Pumpernickel Recipe

Prep Time: 15 minutes

Cook Time: 0

Yield: 4 sandwiches

Ingredients:

1/4 cup good-quality mayonnaise
1 tablespoon minced green onion
1 tablespoon minced fresh dill weed
1 tablespoon capers, drained
1 teaspoon prepared horseradish
Pepper to taste
2 teaspoons butter, room temperature
8 slices pumpernickel bread
4 to 6 pieces (thin slices) Smoked Salmon (depending on size of salmon slices)
12 cucumber slices, sliced thin

 

Instructions:

In a small bowl, combine mayonnaise, green onion, dill weed, capers, horseradish, and pepper; set aside.

Spread butter thinly over pumpernickel bread slices; spread mayonnaise mixture on each bread slice.  Divide salmon and cucumber slices evenly over 4 slices of bread; top with remaining bread slices.

Cut each sandwich in half diagonally.  May also cut in quarters or small rounds (your choice)

Transfer to individual serving plate and serve.

Yields 4 whole sandwiches or 8 halves or 16 fourths.
 

Making Tea Sandwiches Ahead of Time:

If you need to make tea sandwiches in advance and need to keep them from drying out, cover them loosely with a sheet of wax paper and then place a damp kitchen towel over the wax paper (never place a damp towel directly on top of the bread because the sandwiches will become soggy).  Refrigerate.

When ready to serve, remove from refrigerator.  Uncover the sandwiches just before serving.

 

https://whatscookingamerica.net/Sandwich/SmSalmonSand.htm

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Categories:

Capers    Grilled/Smoked Salmon    Lunch    Pacific Northwest    Tea Sandwich Recipes   

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