Open Faced Salmon Sandwich
Serves: 5
Cierra Adams
1 January 1970
Based on User reviews:
61
Spice
32
Sweetness
55
Sourness
35
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
450 g
Smoked Salmon (sliced)230 g
Cream CheeseDirections:
1
Preheat the oven to 400 degrees F
2
Toast the bread for about 5 minutes then set aside to cool
3
Combine half the salmon and all the cream cheese in a blender or food processor and puree
4
Spread a thin layer of the cream cheese mixture on each slice of bread
5
Spoon the remaining spread into a piping bag fitted with a star tip, if desired
6
Top each slice of bread with remaining smoked salmon
7
Using a 3-inch oval cutter cut out about 16 sandwiches
8
Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread
9
Arrange the sandwiches on 4 plates
10
Garnish the sandwiches with cucumber and salmon roe and serve