Open Faced Salmon Sandwich
- 8 slices rye bread
- 1/4 pound smoked salmon, sliced
- 8 ounces cream cheese
- 1/4 cup chopped parsley leaves
- 1 English cucumber, sliced or cut into fans
- 1/4 cup salmon roe
Preheat the oven to 400 degrees F.
Toast the bread for about 5 minutes then set aside to cool.
Combine half the salmon and all the cream cheese in a blender or food processor and puree. Spread a thin layer of the cream cheese mixture on each slice of bread. Spoon the remaining spread into a piping bag fitted with a star tip, if desired.
Top each slice of bread with smoked salmon. Using a 3-inch oval cutter cut out about 16 sandwiches. Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.
Arrange the sandwiches on 4 plates. Garnish the sandwiches with cucumber and salmon roe and serve.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of The Sagamore