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.
SALMON AND CHIVE TEA SANDWICHES
Steps:
- Spread a thin layer of cream cheese on 2 slices of bread. Crumble a small amount of smoked salmon over 1 slice. sandwich. Seal up and carefully trim off crust. Cut crustless sandwich in half. Repeat with remaining ingredients.
Nutrition Facts : Calories 66.4 calories, Carbohydrate 0.9 g, Cholesterol 16.8 mg, Fat 5.1 g, Protein 3.1 g, SaturatedFat 3.3 g, Sodium 172.6 mg, Sugar 0.9 g
SMOKED SALMON-WASABI TEA SANDWICHES
Categories Sandwich Appetizer No-Cook Quick & Easy Cream Cheese Salmon Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 7
Steps:
- Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese; using electric mixer, beat until well combined.
- Place all bread slices on work surface. Spread each with wasabi cream cheese, dividing equally. Top 6 bread slices with smoked salmon, dividing equally. Sprinkle lemon peel, then cilantro over salmon. Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap sandwiches individually in paper towels and refrigerate.)
- Trim crusts. Cut each sandwich into 4 triangles. Transfer to platter cut side up.
TEA SMOKED SALMON WITH WASABI LATKES
Steps:
- Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer.
- In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
- For the "latkes": In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diameter cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
- Plating: Put a small mound of apple salad in the center of the plate, a potato cake on top and the salmon on top of the cake. Drizzle emulsion around the plate and garnish with chives.
SMOKED SALMON TEA SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined.
- Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
SMOKED SALMON AND WASABI TEA SANDWICHES
Something different to add to a platter with a variety of tea sandwiches, or just a nice afternoon snack. This is really quick if you use chive cream cheese in the tub and prepared wasabi. From Bon Appétit.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 24 tea sandwiches, 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix wasabi powder and 2 teaspoons water in medium bowl to form paste.
- Add cream cheese; using electric mixer, beat until well combined.
- Place all bread slices on work surface. Trim crusts.
- Spread each with wasabi cream cheese, dividing equally.
- Top 6 bread slices with smoked salmon, dividing equally.
- Sprinkle lemon juice and black pepper, then chives over salmon.
- Top with remaining bread slices, cheese side down.
- Note: Can be made two hours ahead. Wrap sandwiches individually in paper towels and refrigerate.
- Cut each sandwich into 4 triangles.
- Transfer to platter cut side up.
Nutrition Facts : Calories 65.4, Fat 2.4, SaturatedFat 1.1, Cholesterol 7.4, Sodium 189.2, Carbohydrate 6.6, Fiber 1, Sugar 1.3, Protein 4.4
SMOKED SALMON TEA SANDWICHES
Make and share this Smoked Salmon Tea Sandwiches recipe from Food.com.
Provided by abloom69
Categories Lunch/Snacks
Time 1h30m
Yield 32 sandwiches
Number Of Ingredients 10
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 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 slice of bread, butter side down.
- Place the sandwiches on a baking sheet and wrap with plastic wrap. Refrigerate until the butter is very cold.
- Place the sandwiches on a cutting board.
- With a very sharp knife, cut off 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 assembly directions, then cut off crusts, and cut diagonally twice to make 4 small triangles.
- Serve chilled.
Nutrition Facts : Calories 51.1, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.2, Sodium 55.4, Carbohydrate 0.1, Protein 0.1
SMOKED SALMON TEA SANDWICHES
Assemble smoked-salmon tea sandwiches with herb butter on grain bread a day in advance, and cut before guests arrive.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes about 3 dozen
Number Of Ingredients 8
Steps:
- In a bowl, combine the butter, chives, dill, lemon juice, salt, and pepper.
- Lay out the bread slices; spread with prepared butter mixture. Top half the slices with the smoked salmon. Lay remaining slices, buttered-side down, on top of the salmon. Place sandwiches on a baking sheet, cover with plastic, and place in refrigerator until the butter is cold, about 30 minutes.
- Transfer sandwiches to a cutting board. Trim crusts from sandwiches, and cut in half to form thin rectangles. Serve chilled.
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