Smoked or lightly salted salmon is a great ingredient for homemade sandwiches. Delicate fatty fish are paired with a wide variety of foods, from cucumbers and butter to avocados and red caviar. Mini canapes are served at buffets, large hot fish and cheese sandwiches will successfully replace traditional breakfast or dinner.
Salmon sandwiches: festive and everyday
Salmon is a delicious fish rich in polyunsaturated fatty acids, iodine, phosphorus, vitamins B and D. It is actively used to prepare hot and cold snacks suitable for everyday use and festive buffets. At home, they often prepare hearty sandwiches, crostinis and bars with curd cheese, butter, green salad, eggs, vegetables. Elegant mini-canapes with avocado, red caviar, olives and olives are perfect for festive feasts.
All salmon sandwiches and sandwiches are nutritious. Calorie content depends on the specific recipe. An appetizer with boiled fish and green salad is quite suitable for dietary nutrition, the use of butter, avocados, fatty cheeses significantly increases the number of calories.
Making salmon sandwiches is easy. To make them delicious, it is important to choose quality ingredients and combine them skillfully. You should use no more than 4 ingredients in one dish. Bread can be any: wheat, grain, rye, unleavened or rich. It is advisable to choose bakery products with a sufficiently dense, non-crumbling crumb. The sandwiches will retain their beautiful shape and will be easier and more convenient to eat.
Sauces (homemade or purchased), freshly squeezed lemon juice, spices, herbs will add piquancy to sandwiches. Snacks should look attractive, the delicate pinkish-orange color of slightly salted or smoked salmon will set off greens, thinly sliced vegetables and fruits, snow-white curd cheese, bright drops of red caviar. You need to cook sandwiches just before serving; with prolonged storage in the refrigerator, they become aerated and become tasteless.
Everyday Option: Cream Cheese Sandwiches
A very tasty snack made from a few simple products. Cottage cheese is chosen to taste; pastas with herbs, olives, capers, sweet peppers, mushrooms are suitable.
Ingredients:
- white or cereal bread;
- ready-made cream cheese;
- thin slices of lightly salted salmon;
- fresh dill.
Cut the bread into equal small slices, brown them in a toaster or oven. Spread cream cheese on the bread, put plastic salmon and a sprig of dill on each piece. Fold the pieces in pairs, press down slightly so that the structure holds better. You can decorate the sandwiches with olive rings or a slice of peeled lemon.
Italian-style sandwiches: a light summer snack
Such sandwiches can be served for breakfast, they will also come in handy for a festive table. The key to success is fresh and high quality products. Sandwiches are delicious with freshly brewed coffee, they are also suitable as an accompaniment to an aperitif.
Ingredients:
- 6 slices of fresh white bread;
- 5 slices of smoked salmon;
- fresh salad (iceberg or romance);
- butter;
- a quarter of a lemon;
- fresh basil.
Rinse the salad, shake off thoroughly and place on a paper towel to dry. Cut the bread into squares or triangles, spread with slightly softened butter. Cover each slice with a lettuce and place a slice of smoked salmon on top. Sprinkle the fish with freshly squeezed lemon juice, garnish with basil leaves.
Panini with smoked salmon: step-by-step preparation
The perfect combination of spicy smoked salmon and parmesan. The appetizer looks very impressive in the photos, it should be prepared for a family breakfast or dinner.
Ingredients:
- 2 small buns;
- 100 g parmesan;
- 4 slices of smoked salmon;
- 2 small onions;
- 1 ripe, not too juicy tomato;
- fresh herbs (basil, parsley, celery);
- freshly ground black pepper;
- olive oil.
Cut the buns in half, carefully select the pulp. Fry it in a pan in heated olive oil. Chop the onion very finely. Cut the tomato crosswise, put in a bowl, pour boiling water over it. After a minute, remove the skin, cut the pulp into slices. Grate Parmesan with flakes.
Fill the halves of the buns with pieces of fish and finely chopped onions, put the tomatoes on top, pepper. Cover the sandwich with grated cheese. Put the blanks in the oven preheated to 180 degrees. After 5-7 minutes, when the cheese begins to melt, take out the sandwiches, sprinkle with finely chopped herbs and serve.
Scandinavian sandwich with red fish and cottage cheese
Such an appetizer can be made with any red fish, but sandwiches with a duet of delicate slightly salted salmon and trout turn out to be especially tender and tasty. They should not be small, the key to success is their impressive size and an abundance of mouth-watering filling. It is better to use fatty homemade cottage cheese without lumps. Sandwiches are perfect for breakfast or lunch.
Ingredients:
- 100 g lightly salted salmon;
- 100 g lightly salted trout;
- 200 g of cottage cheese (preferably homemade);
- 2 fresh medium-sized cucumbers;
- grain or wheat bread;
- a bunch of dill;
- a few chives feathers;
- salt;
- freshly ground black pepper;
- lemon juice.
Cut the slices of grain or wheat bread diagonally to form triangles. Wash the cucumber, dry, grate, squeeze the pulp. Rub the curd through a sieve or chop in a blender. Chop the dill.
Mix cottage cheese, cucumber and herbs, salt and season with freshly ground black pepper. Cut salmon and trout fillets into thin translucent plastics. Spread the pieces of bread generously with cottage cheese paste, roll the fish slices on top, folding them in pairs. Sprinkle the trout and salmon with freshly squeezed lemon juice. Decorate the sandwiches with green onion feathers and place on a platter.
Hot salmon sandwiches: a step-by-step recipe
This hearty, low-calorie dish should be served for breakfast or dinner. You can cook hot sandwiches in an oven with a grill function, but if you don't have one, a regular microwave will do.
Ingredients:
- white or cereal bread with a firm, non-crumbly crumb;
- butter;
- sweet mustard;
- fleshy sweet tomato;
- fresh salmon fillet;
- dill;
- hard cheese;
- black peppercorns;
- salt;
- Bay leaf.
First you need to prepare the fish. Put bay leaf and black peppercorns in boiling salted water, and simmer salmon fillets. In order for the fish to retain its juiciness and delicate taste, there should be a little water, after boiling the fish is boiled for 2-3 minutes, then taken out with a slotted spoon, cooled and disassembled into small pieces by hand.
Cut the tomato, rinse with boiling water, carefully remove the skin. Cut the pulp into even circles. Grate cheese on a coarse grater. Cut bread with a dense crumb into equal rectangular or triangular slices, do not remove the crust. Grease the workpieces with softened butter mixed with sweet mustard.
Place the slices of boiled salmon on the bread, cover with tomato circles and sprinkle with grated cheese. Brown the sandwiches with the grill on. When the cheese is melted, take out the products, sprinkle with finely chopped dill. Serve the sandwiches hot.
Delicacy sandwiches with avocado and salmon
Delicate buttery avocado paste goes well with smoked fish. Spicy herbs will add piquancy: arugula, parsley, basil, celery. Choosing the right avocado is important to make your sandwiches tasty. The fruit should be ripe, with a juicy pulp that melts in the mouth.
Ingredients:
- grain or gray bread;
- smoked salmon;
- ripe avocado;
- lemon;
- fresh herbs;
- ripe, not too juicy tomato;
- salt;
- freshly ground black pepper.
Make an avocado paste. Peel the fruit, remove the stone, chop the pulp in a blender. Rinse greens, dry, chop finely. Pour the tomatoes over with boiling water, remove the skin, chop the pulp into small pieces. Add salt, freshly ground black pepper, lemon juice to taste. Pour in the chopped greens, mix the mass until completely homogeneous.
Brown the bread in a toaster, spread with avocado paste. Lay thin slices on top, folding each one more beautifully. The dish can be garnished with a slice of tomato or a sprig of arugula. An additional decor is coarsely ground pink pepper, it not only looks elegant, but also gives the sandwiches a delicate spicy aroma.
Canape with salmon and cucumber
Mini canapes on toasted white bread can be prepared for a traditional banquet or buffet table. The products look very nice, they can be served as an independent snack or combined with other types of canapés. Fresh cucumber contrasts well with salted salmon, green olives add piquancy.
Ingredients:
- white toast bread;
- thinly sliced lightly salted salmon;
- dill greens;
- butter;
- pitted green olives;
- lemon;
- strong fresh cucumber.
Using a metal mold, cut circles, hearts or stars from toast bread. Fry the blanks in heated butter on both sides. Peel the cucumber, cut into slices. Lay them on the bread, pin thin slices of salmon on top with wooden toothpicks, rolled them in the form of a flower. Sprinkle freshly squeezed lemon juice over the fish. Garnish the canapes with whole olives and dill.
Kanepe can also be made from rye bread. For frying it, it is better to take refined vegetable oil, and replace fresh cucumber with pickled one. The decoration will be a thin slice of lemon with the skin cut off.
Snack sandwiches
Salmon is a suitable filling for layered sandwiches made from white or cereal bread. You can take your items with you in a lunch box or wrapped in parchment paper.
Ingredients:
- 100 g lightly salted salmon;
- 3 slices of white bread;
- 100 g of white soft cheese;
- dill and parsley;
- 30 g capers (can be replaced with pickled cucumber);
- 1 ripe, sweet tomato with firm flesh
- 3 lettuce leaves;
- freshly ground black pepper.
Toast the bread in a toaster or oven. Mix white soft cheese with finely chopped herbs, spread pasta on slices of bread. Cover one piece with lettuce.
Cut the salted salmon into very thin slices, place on top of the lettuce. On the second slice of bread, also spread cheese paste, evenly distribute capers or thin slices of pickled cucumber. Pour boiling water over the tomato, remove the skin, cut the pulp into even circles.
Place the second slice of bread on top of the first, cover it with another plastic salmon and a circle of tomato. Sprinkle the vegetable with freshly ground black pepper. Cover the sandwich with the remaining slice of bread, placing the cheese paste on the bottom. Lightly press all layers with your hands to make the sandwich more dense and compact. Pack it in a lunch box or place it on a plate. Eat layered sandwiches conveniently with a fork and knife.
