Best 7 Smoked Salmon And Meyer Lemon Sandwiches Recipes

ASPARAGUS AND SMOKED SALMON BUNDLES WITH MEYER LEMON SAUCE

Steps:

• Combine water, olive oil, and 1 teaspoon salt in a large pot; bring to a boil. Cook lasagna noodles in the boiling water until tender yet still firm to the bite, about 8 minutes. Drain and rinse with cold water.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 3 minutes. Transfer to a colander and rinse with cold water. Add chives to the boiling water; cook for 1 minute. Transfer to the colander and rinse with cold water.
• Mix mascarpone cheese, sour cream, and Dijon mustard together in a bowl. Fold in chopped onion, capers, dill, caper brine, white pepper, and lemon zest.
• Place lasagna noodles on a flat work surface. Spread 1 spoonful of mascarpone mixture down the middle of each noodle. Cover mascarpone mixture with salmon slices. Arrange 4 spears of asparagus perpendicularly over salmon. Gather up sides of the noodles to form bundles around the asparagus; tie up with chives. Transfer bundles to the prepared baking dish.
• Combine Meyer lemon juice, butter, grated onion, brown sugar, dry mustard, 1/2 teaspoon salt, and black pepper in a small saucepan. Cook and stir over medium heat until sauce is smooth, 3 to 5 minutes. Pour sauce over bundles.
• Bake bundles in the preheated oven until heated through, about 20 minutes. Sprinkle paprika on top before serving.

LEMON-CAPER BUTTER AND SMOKED SALMON TEA SANDWICHES

Steps:

• In the bowl of a food processor fitted with the metal blade, combine butter, lemon juice, zest, capers, and salt. Pulse until combined and most of the capers are broken up, about 15 seconds.
• Spread a thin layer of caper butter on two slices of bread. Cover one slice with a layer each of salmon and dill sprigs, and top with other bread slice. Use a serrated knife to trim crusts and cut in half diagonally into two triangles. Repeat with remaining ingredients. Cover with damp papers towel until ready to serve.

ELEGANT OPEN-FACED SMOKED SALMON SANDWICHES

Steps:

• Toast bread slices in a toaster until golden and crispy, 1 to 2 minutes.
• Combine butter, scallion, parsley, and garlic in a small bowl.
• Spread each piece of bread with 1/2 tablespoon of herbed butter mixture. Layer with 2 slices of smoked salmon, followed by cucumber. Top with a squeeze of lemon juice. Cut on an angle and serve immediately.

SMOKED SALMON SANDWICH WITH GOAT CHEESE

Steps:

• In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.
• Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

GRILLED SALMON WITH HERB AND MEYER LEMON COMPOUND BUTTER

Steps:

• In a small bowl, combine the butter, zest, herbs and garlic. Mix until everything is well mixed. Season, to taste, with salt. If using right away, keep the butter at room temperature. If making ahead, reserve in the refrigerator and bring to room temperature before using.
• Preheat grill to medium.
• Remove the salmon from the refrigerator and let come to room temperature. Season with salt and coat with olive oil. Brush and oil the grill. Place the salmon, skin side down, on the clean, preheated grill. After 2 to 3 minutes, rotate the salmon 90 degrees to create cross-hatch grill marks on the salmon skin. Cook the salmon for another 3 to 4 minutes. As the salmon cooks it will turn from translucent orange to opaque pink.
• Turn the salmon over and cook for another 2 to 3 minutes. If the salmon starts to burn, or the flames flare up move the fish to a cooler part of the grill.* Remove from the grill and top with the room temperature compound butter. The butter should act as a sauce and melt over and coat the grilled salmon.
• What a delish fish!
• *Tip: It is a general rule to cook fish for 8 minutes per inch of thickness. I like salmon cooked to about medium, so I cook mine for a little less.

HERBED BUTTER AND SMOKED SALMON SANDWICHES

Steps:

• In a medium bowl, fold together the butter, herbs, capers and lemon zest. Spread the butter onto each slice of bread. Top half of the slices with salmon, followed by an even layer of sliced radishes. Drizzle lemon juice over radishes and sprinkle lightly with salt. Form into sandwiches with remaining bread slices. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters. Serve immediately or cover with a tea towel until ready to serve.

SMOKED SALMON AND WATERCRESS MAYONNAISE FINGER SANDWICHES

Steps:

• Add the watercress and lemon juice to the blender. Blend until smooth. Place the watercress in cheesecloth and squeeze out excess water. Set aside. Add the egg yolk and mustard to the blender and blend for 15 seconds. Slowly drizzle in the oil until the mixture has the consistency of mayonnaise. Season with salt and pepper. Fold the pureed watercress into the mayonnaise. Reseason with hot pepper sauce and lemon juice.
• Spread watercress mayonnaise on 18 slices of pumpernickel bread. Top with 2 ounces of smoked salmon. Top with 1 slice of black radish. Place another slice of bread on top.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.