Best 3 Smoked Salmon And Cucumber Sandwiches Recipes

**Discover a Symphony of Flavors: Smoked Salmon and Cucumber Sandwiches**

Embark on a culinary journey with our tantalizing collection of smoked salmon and cucumber sandwich recipes. These delectable creations offer a delightful interplay of textures and flavors, promising an unforgettable dining experience. From classic combinations to innovative twists, our recipes cater to diverse palates and skill levels. Whether you seek a quick and easy lunch option or an elegant party appetizer, we have you covered. Indulge in these culinary delights and elevate your next meal into an extraordinary occasion.

Let's cook with our recipes!

SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS

Smoked Salmon Sandwiches With Cucumber, Radish and Herbs image

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.

Provided by David Tanis

Categories finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 10

Ingredients

1/4 cup thinly sliced scallions, cut on the diagonal
1 cup thinly sliced cucumber (about 3 mini cucumbers)
1 small watermelon radish, sliced paper thin
Salt and pepper
1/2 teaspoon grated lemon zest
6 slices Pullman loaf, or other bread
Unsalted butter, at room temperature
4 ounces smoked salmon (about 4 large slices)
Snipped tarragon or dill leaves, or, preferably, a combination
1 1/2 ounces cured salmon roe (optional)

Steps:

In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
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.
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.

SMOKED SALMON, HORSERADISH SOUR CREAM, AND CUCUMBER LAVASH SANDWICHES

Smoked Salmon, Horseradish Sour Cream, and Cucumber Lavash Sandwiches image

Categories Sandwich Dairy Fish Herb Vegetable Brunch No-Cook Lunch Horseradish Salmon Cucumber Spring Summer Shower Sour Cream Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 small sandwiches

Number Of Ingredients 11

Ingredients

1 English cucumber
1 small red onion
1/2 cup sour cream
1 1/2 tablespoons chopped drained capers
2 teaspoons drained bottled horseradish
a 16- to18-inch round, very thin, pliable lavash* such as Damascus mountain shepherd bread
6 thin slices smoked salmon (about 6 ounces total)
16 fresh chives
1 cup watercress sprigs
Garnish: watercress sprigs and fresh chives
*available at Middle Eastern markets,specialty foods shops, and some supermarkets

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 AND CUCUMBER SANDWICHES

Smoked Salmon and Cucumber Sandwiches image

Categories Sandwich Brunch No-Cook Cocktail Party Quick & Easy Lunch Buffet Salmon Cucumber Winter Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) unsalted butter, room temperature
1 teaspoon minced fresh dill
3/4 teaspoon Dijon mustard
3 slices thin Danish pumpernickel bread
12 thin slices English hothouse cucumber
3 ounces sliced smoked salmon or lox
Freshly ground pepper
Fresh dill sprigs

Steps:

Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Spread bread with butter mixture. Cover with cucumber slices, then salmon. Sprinkle with pepper. Cut each sandwich into 4 triangles. Top each with dill sprig and serve.

Tips:

For the best results, use high-quality smoked salmon. Look for salmon that is firm and has a bright color.
If you don't have a kitchen torch, you can use a regular lighter to toast the bread. Just be careful not to burn it.
To make the sandwiches ahead of time, assemble them and then wrap them tightly in plastic wrap. Store them in the refrigerator for up to 24 hours.
When you're ready to serve the sandwiches, let them come to room temperature for about 30 minutes before unwrapping.

Conclusion:

Smoked salmon and cucumber sandwiches are a delicious and refreshing treat that are perfect for any occasion. They're easy to make and can be tailored to your own taste preferences. Whether you're looking for a light lunch or a party appetizer, these sandwiches are sure to please everyone. So next time you're in the mood for something special, give them a try!