Brooklyn Transplant Sandwich Recipes
BROOKLYN TRANSPLANT SANDWICH
Provided by Joan Nathan
Categories lunch, quick, main course, side dish
Time 30m
Yield 1 sandwich
Number Of Ingredients 12
Steps:
- To make the apple horseradish: Put the horseradish, apple and lemon juice in a blender or small food processor. Blend, making sure to leave some small chunks of apple. Reserve 2 tablespoons; cover and refrigerate the rest. (It will keep for 7 days.)
- To make the herring salad: Drain the herring and onions and reserve the liquid. Soak the bread in the reserved liquid until saturated, then squeeze out the excess liquid. Spoon the herring and onions, soaked bread, apple and diced Spanish onion into a food processor. Blend until it is a thick spread. Reserve .25 cup; cover and refrigerate the rest for up to 3 weeks.
- Spread the cream cheese on one slice of the rye bread. Press the smoked salmon into the cream cheese. Spoon the reserved apple horseradish over the salmon. Spread the reserved pickled herring salad onto the second slice of bread. Put the 2 sides together.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 3 grams, Carbohydrate 22 grams, Fat 5 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 319 milligrams, Sugar 9 grams
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