Smoked Salmon Sandwiches With Cucumber, Radish and Herbs
For these elegant open-faced smoked salmon sandwiches, use a good quality Pullman loaf or a dense brown bread. Choose the best sweet butter you can find (think French) and don’t stint; the combination of buttered bread, smoked salmon and herbs is ethereal. Thinly sliced cucumber and radish add color, along with the briny pop of salmon caviar.
- Total:
- Serves: 12 persons
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
- 1 ½ounces cured salmon roe (optional)
Instructions
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.