Sunday, June 9, 2013

Smoked Salmon Finger Sandwiches

These open-faced finger salmon sandwiches were my other contribution to my Cooking Club's Afternoon Tea themed meeting. The horseradish adds a nice bite to the cream cheese and you can use either chive or dill as both complement smoked salmon really well. Get the best smoked salmon you can find or afford. I love Trader Joe's Nova Smoked Wild Alaskan Sockeye Salmon.

No occasion for finger sandwiches? Chop the smoked salmon and mix it into the cream cheese with all the other ingredients. Use the spread on a whole wheat bagel. Delish!

Makes 15 to 20 mini sandwiches (based on a recipe by Giada de Laurentiis)
  • 6 ounces cream cheese, at room temperature = 170 g de cream cheese ou équivalent
  • 2 tablespoons chopped fresh chives or dill = 2 cuillères à soupe de ciboulette ou aneth fraiche, grossièrement hâchée
  • 2 teaspoons prepared horseradish = 2 cuillères à café de raifort préparé
  • 1 tablespoon capers, chopped = 1 cuillères à soupe de câpres, hâchés
  • zest of 1 lemon + 1 teaspoon lemon juice = zeste d'un citron + 1 cuillère à café du jus
  • Salt & pepper, to taste = sel et poivre
  • 5 or 6 slices pumpernickel bread = 5 ou 6 tranches de pain de seigle
  • 8 ounces thinly sliced smoked salmon = 225 g de saumon fumé, en fines tranches
  • Additional fresh chives or dill, for garnish = quelques brins de ciboulette ou aneth pour décorer
In a bowl, mix cream cheese, chopped chives (or dill), horseradish, pepper, salt, capers and lemon zest and juice until smooth.
Spread about 2 tablespoons of the cream cheese mixture over each slice of bread. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a small dollop of the cream cheese mixture on top and garnish with chive or dill. Enjoy!

No comments:

Post a Comment