Smoked Salmon Cucumber Horseradish Lavash Sandwiches Food

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT

Steps:

• Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
• In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
• Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS

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.

LAVASH PIZZA WITH SMOKED SALMON

Steps:

• Heat the oven to 375 degrees. Place the lavash on a baking sheet. Bake for 8 to 10 minutes, just until the edges are crisp and browned. Remove from the heat, brush with the oil and set aside.
• Mix together the yogurt, lemon juice and 1 teaspoon dill or chives. Season to taste with salt and pepper. Spread over the lavash in a thin layer. Top with overlapping slices of smoked salmon. Sprinkle the salmon with chives, grind on some pepper and serve.

SALMON-CUCUMBER TEA SANDWICH

Steps:

• Spread softened cream cheese on white bread. Sandwich with smoked salmon and sliced cucumber. Trim the crusts and cut into pieces.

SMOKED SALMON AND CREAM CHEESE CUCUMBER BITES

Steps:

• Peel cucumbers and slice them into 1" circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
• Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here.)
• Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste), then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
• Serve at once, or keep in the refrigerator until needed.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SMOKED SALMON, HORSERADISH SOUR CREAM, AND CUCUMBER LAVASH SANDWICHES

Steps:

• Halve and seed cucumber. Cut cucumber into sixteen 5-by 1/4-inch-thick sticks. Halve onion lengthwise and cut crosswise into thin slices.
• In a small bowl stir together sour cream, capers, horseradish, and salt and pepper to taste.
• Quarter lavash and spread 1 side of each quarter evenly with 1 tablespoon sour cream mixture, leaving a 1/2-inch border all around. On each quarter arrange about 1 1/2 slices salmon in one layer over sour cream mixture and spread 1 tablespoon sour cream mixture evenly over salmon. On each quarter arrange 4 cucumber sticks, about 3 onion slices, 4 chives, and one fourth watercress parallel to 1 cut edge and season with salt and pepper. Tightly roll up each lavash around filling into a cone and wrap individually in wax paper and plastic wrap. Sandwiches may be made 6 hours ahead and chilled, wrapped in plastic wrap.
• Garnish sandwiches with watercress and chives.

CUCUMBER AND SMOKED SALMON SANDWICHES

Steps:

• Make tartare: In a small bowl, combine salmon, onion, cilantro, jalapeno, and zest. Season with salt and pepper.
• Using a paring knife or vegetable peeler, remove skin on two opposite sides of cucumber. Trim the ends, and cut cucumber crosswise into 48 slices, 1/4 inch thick. Place slices on paper towels to dry.
• Using a butter knife or a small offset spatula, spread about 1/2 teaspoon of creme fraiche on half of the cucumber slices, and then top with a teaspoon of tartare. Place remaining cucumber slices on top, followed by a small dollop of creme fraiche and a piece of lime. Serve immediately, or chill, covered with plastic wrap, up to 1 hour.

SMOKED SALMON, CUCUMBER & HORSERADISH LAVASH SANDWICHES

Steps:

• Mix sour cream, cream cheese, capers, horseradish and salt and pepper.
• Arrange all ingredients so that you have two equal amounts (for the two rolls).
• On each lavosh, spread the sour cream mixture.
• Then add salmon, cucumber, onion, chives and watercress.
• Tightly roll up each lavosh and wrap in Saran wrap.
• Chill for 2-4 hours.
• Just before serving, unwrap and slice into 1" thick rounds on the diagonal.
• Arrange on a platter, garnish with more watercress.
• Serve.

SMOKED SALMON TEA SANDWICHES

Steps:

• For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
• Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.