Cucumber And Salmon Roe On Toasts Food

CUCUMBER AND SALMON ROE ON TOASTS

Cucumber and Salmon Roe on Toasts image

The classic tea sandwich gets a new look: This open-faced version combines bursts of salty salmon roe and tender, juicy cucumber.

Provided by Martha Stewart

Categories Seafood Recipes

Time 25m

Yield Makes 30

Number Of Ingredients 5

Ingredients

10 thin slices white bread
1/4 cup plus 1 tablespoon cream cheese
1/4 cup plus 1 tablespoon creme fraiche or sour cream
1 English cucumber, peeled and seeded
2 ounces salmon roe

Steps:

Preheat oven to 325 degrees. Lightly toast bread on a baking sheet until just beginning to crisp, 5 to 6 minutes. Let cool.
Meanwhile, stir together cream cheese and creme fraiche until smooth. Make about 80 small cucumber balls using a mini melon baller (1/2 inch) or a Parisian scoop.
Arrange toasts on a work surface. Spread a thin layer of cream cheese mixture onto toasts. Cut each toast into 3 rounds using a 2-inch cookie cutter. Divide 1 ounce salmon roe among half the toasts. Top remaining toasts with cucumber balls and remaining ounce salmon roe. Serve immediately.

SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS

Smoked Salmon Sandwiches With Cucumber, Radish and Herbs image

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

Ingredients

1/4 cup thinly sliced scallions, cut on the diagonal
1 cup thinly sliced cucumber (about 3 mini cucumbers)
1 small watermelon radish, sliced paper thin
Salt and pepper
1/2 teaspoon grated lemon zest
6 slices Pullman loaf, or other bread
Unsalted butter, at room temperature
4 ounces smoked salmon (about 4 large slices)
Snipped tarragon or dill leaves, or, preferably, a combination
1 1/2 ounces cured salmon roe (optional)

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.

CUCUMBER ROLL WITH SALMON ROE

Cucumber Roll with Salmon Roe image

Provided by Food Network

Time 20m

Yield about 32 bites

Number Of Ingredients 5

Ingredients

1 English cucumber, trimmed at the ends
Finely ground black pepper
3 to 4 tablespoons creme fraiche
1 to 2 tablespoons salmon roe
Tiny sprigs fresh dill, for garnish

Steps:

Using a vegetable peeler, slice the cucumber lengthwise into strips, turning it when you reach the seeds (to avoid them). You should get about 16 slices, some neater than others, but don't worry about that. Cut them in half, season lightly with pepper, and roll them up quite loosely. Pierce each roll with a toothpick to hold it together. Top each with about a 1/2 teaspoon of creme fraiche, 1/8 teaspoon salmon roe, and finally a tiny sprig of dill. Serve.

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