Open Faced Salmon Sandwich

Name: Open Faced Salmon Sandwich
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 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

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Level: Intermediate
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Level: Intermediate
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 4 servings

Ingredients

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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

Directions

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 remaining 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.