Open Face Salmon And Egg Scandinavian Sandwich Food

OPEN-FACE SALMON AND AVOCADO SANDWICHES

Steps:

• Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
• To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!

ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES

Steps:

• Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
• Combine butter, scallion, parsley, and garlic in a small bowl.
• Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

OPEN-FACED SALMON SANDWICHES

Steps:

• In a small bowl, combine the first nine ingredients. Fold in salmon. Shape into four patties., In a large nonstick skillet coated with cooking spray, cook patties over medium heat for 4-5 minutes on each side or until lightly browned. Serve on English muffin halves with lettuce and tomato if desired.

OPEN-FACE SALMON AND EGG SCANDINAVIAN SANDWICH

Steps:

• Butter the bread and set aside.
• Flake fish.
• Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
• Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.

THE SCANDALOUS SCANDINAVIAN

Steps:

• To make hard-boiled eggs, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 12 minutes. Rinse in cool water. When cool enough to handle, peel the eggs and rinse off any bits of shell. Cut each egg into 8 wedges. Set aside.
• To make the caper-onion mayonnaise, combine the mayonnaise, yogurt, grainy mustard, capers, dill, red onion and black pepper in a bowl. Set aside.
• To assemble the sandwiches, toast the bread, if desired, and place on a work surface. For each sandwich, spread 2 teaspoons/8 grams caper-onion mayonnaise on each slice bread. Top with 1/2 cup/10 grams greens, 2 slices tomato, 2 ounces/56 grams smoked salmon and 4 wedges of egg. Sprinkle with additional dill.

SCANDINAVIAN OPEN-FACE BAY SHRIMP SANDWICH

Steps:

• Combine first 4 ingredients in medium bowl. Season with salt and pepper. Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice, pressing to adhere. Arrange 6 cucumber slices atop lettuce on each slice. Arrange shrimp mixture atop cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.

SMOKED SALMON AND EGG SALAD TARTINES

Steps:

• Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
• Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
• Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.