Smoked Salmon Horseradish Sour Cream And Cucumber Lavash Sandwiches Food

SMOKED SALMON WITH CREAMY CUCUMBERS

Steps:

• Thinly slice the cucumber on a mandoline and place in a colander over a bowl. Season with 1/2 teaspoon salt and allow the cucumbers to sit for 5 minutes. Squeeze out the excess water and place the cucumbers in a clean medium bowl. Add the sour cream, dill and 1/4 teaspoon salt and stir with a rubber spatula to combine.
• Lay the smoked salmon on one half of a platter lightly, so there is movement to the plate, leaving open the other half of the platter. Pile the cucumber mixture on a quarter of the platter or spoon into a bowl that fits on the platter. Serve the toasted pumpernickel bread on the other quarter of the platter.

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.

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 AND CUCUMBER SQUARES

Steps:

• Halve cucumber crosswise and thinly julienne lengthwise, preferably with a mandoline or other manual slicer, working around core. Discard core.
• Stir together sour cream, horseradish, and salt and pepper to taste.
• Divide bread into 4 stacks and cut stacks into 1 1/2-inch squares with a serrated knife, discarding crusts. Spoon 1/2 teaspoon sour cream onto center of each bread square, then top with a folded piece of salmon.
• Top salmon with a small amount of cucumber, twirled into a mound.

LITTLE SMOKED SALMON CUCUMBER CUPS WITH PEPPERED CREME FRAICHE

Steps:

• Cut the cucumber into 1 1/2 inch slices, and carefully hollow out the centre (with any seeds) with a pointed teaspoon, so you are left with a shallow hollow.
• Mix the lemon zest and black pepper with the crème fraiche and adjust seasoning to taste, adding the black pepper bit by bit to ensure a favourable taste! (We like ours quite peppery!) I have not suggested salt as the smoked salmon is salty, but do add salt to taste if you wish.
• Spoon a little seasoned crème fraiche into each cucumber cup, about 1 teaspoon per cup.
• Cut the smoked salmon into 6-inch long strips and about 1/2 inch wide, and curl them around to make a little circle, then place the circle of smoked salmon on top of the crème fraiche.
• Garnish with lemon slices if you wish, or with dill or parsley. Makes about 30 according to size of cucumber.
• You can prepare the cucumber cups and crème fraiche several hours beforehand- cover them and store them in the fridge; assemble them just before you are ready to serve them.

SMOKED SALMON CUCUMBER CUPS

Steps:

• Peel and finely dice one cucumber, place into a bowl.
• Cut remaining cucumbers into 2cm (3/4 inch) slices and using a melon baller or teaspoon scoop out seeds, leaving a base to form a cup.
• Add remaining ingredients to diced cucumber and mix well.
• Season to taste.
• Fill each cup with salmon mixture, top with extra dill and serve.

SMOKED SALMON & HORSERADISH TEA SANDWICHES

Steps:

• Lightly butter the bread.
• Cover six slices with the smoked salmon, season with black pepper and spread a little horseradish over the fish.
• Cover with remaining bread. Slice off the crusts before cutting into triangles.

SALMON & HORSERADISH TARTARE

Steps:

• Fish preparation:.
• Mince fish in a food processor (do not puree).
• Mix with avocado, shallots, capers, salt and pepper, Worcestershire and lemon juice.
• Horseradish sauce:.
• Mix all the ingredients together.
• Combine the fish preparation and the horseradish (you may now cover and refrigerate until ready to use, within a few hours).
• Spoon the fish/horseradish mixture on each slice of cucumber, decorate with a sprig of fresh herb (chopped chives, thyme, parsley etc).
• Have the mixture and the cuke cold.

SMOKED SALMON W/KETTLE CHIPS, SOUR CREAM & HORSERADISH SAUCE

Steps:

• In a medium bowl, combine sour cream, horseradish, garlic, shallot, pepper and salt; mix well. Squezze lemon juice into bowl; stir.
• Place several (20 to 30) flat, unbroken chips on a serving dish. Add a small dollop of the sour cream mixture to the center of each chip.
• Cut the salmon slices into strips. Roll up the strips and place on top of the sour cream dollop on the chips. Sprinkle fresh chives on each for garnish.