Smoked Salmon Sandwiches With Cucumber, Radish and Herbs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup thinly sliced scallions, cut on the diagonal
- 1cup thinly sliced cucumber (about 3 mini cucumbers)
- 1small watermelon radish, sliced paper thin
- Salt and pepper
- ½teaspoon grated lemon zest
- 6slices Pullman loaf, or other bread
- Unsalted butter, at room temperature
- 4ounces smoked salmon (about 4 large slices)
- Snipped tarragon or dill leaves, or, preferably, a combination
- 1½ounces cured salmon roe (optional)
Nutritional analysis per serving (12 servings)
69 calories; 2 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 5 grams protein; 152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
I made with most of the ingredients listed so I can't say whether the cream cheese "adds more freshness" as another commenter notes, but I wouldn't use it. I'm tired of cream cheese etc. and think that good butter and radishes are a (French) match made in heaven. I salted the cukes and radishes in separate dishes and then layered them on the salmon. I also shredded the scallions and put on top with the dill.
Instead of butter - a generous amount of cream cheese, crème fraîche or fromage blanc Will give more freshness.
Delicious! So fresh and cool on a hot evening. My husband's parents were Scandinavian, and he felt the butter (vs. Mayo or some other topping) created a very authentic Scandinavian taste.
I used a 12 oz loaf of cocktail (2” x 2”) pumpernickel bread, generously buttered. Needed additional Smoked Salmon (8 oz.), and added a small dollop of crème fraiche. Then layered vegetable mixture as the recipe, with dill, and good quality salmon caviar. This made about 40 pcs for a New Year’s Eve appetizer. Beautiful and delicious.
This was a hit for my gathering. I agree that butter adds to the salmon but I used a bit of creme fraiche to help secure the cucumber and radish to eat as finger food.
Used red radishes and white radishes and red tobiko. With the green dill it made for a very Christmas-colored toast! The store was out of green tobiko or I would have used both red and green.