Salmon and Cucumber Pumpernickel Squares

Name: Salmon and Cucumber Pumpernickel Squares
Prep time: 10 h
Cook time: 10 h
Total time: 10 h
Yield: 36
Cuisine: Global
Ingredients: 1 English cucumber, halved lengthwise, seeded, and cut into 1/8-inch dice; 4 teaspoons chopped fresh dill; 177 milliliters heavy cream; 2 Tbsps fresh lemon juice; 170 grams slices pumpernickel bread; 454 grams fresh salmon fillet, skinned; 1 teaspoons salt; 2 Tbsps minced shallot; 227 grams smoked salmon, skinned; 3 Tbsps unsalted butter, melted

Watching your figure? This pescatarian recipe has 64 calories, 4g of protein, and 4g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 36. 1 person found this recipe to be scrumptious and satisfying. Head to the store and pick up lemon juice, dill, salmon fillet, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 10 hours.

Instructions

Preheat oven to 350°F.

Equipment you will use

Oven

Finely grind bread in a food processor, then pulse with butter and salt until combined. Press crumbs onto bottom of a 9-inch square metal baking pan and bake in middle of oven until top is crisp, 12 to 15 minutes. Cool crust completely in pan on a rack.

Ingredients you will need

Butter

Bread

Crust

Salt

Equipment you will use

Food Processor

Baking Pan

Oven

Bring a 4-quart heavy saucepan three-fourths full of salted water to a simmer, then poach fresh salmon until just cooked through, about 10 minutes.

Ingredients you will need

Salmon

Water

Equipment you will use

Sauce Pan

Transfer with a slotted spoon to a plate to cool. Scrape off and discard all brown flesh and finely chop remaining poached salmon, transferring to a large bowl.

Ingredients you will need

Salmon

Equipment you will use

Slotted Spoon

Bowl

Remove any brown flesh from smoked salmon. Finely chop smoked salmon and stir into poached salmon along with butter, shallot, and lemon juice.

Ingredients you will need

Smoked Salmon

Lemon Juice

Shallot

Butter

Salmon

Beat cream in another bowl with an electric mixer until it holds soft peaks, then fold into salmon. Spoon salmon filling over pumpernickel crust, smoothing top.

Ingredients you will need

Pumpernickel

Salmon

Cream

Crust

Equipment you will use

Hand Mixer

Bowl

Toss cucumber with dill, then scatter evenly over salmon filling, pressing slightly to help adhere. Chill, covered with plastic wrap, until firm, at least 8 hours.

Ingredients you will need

Cucumber

Salmon

Dill

Wrap

Equipment you will use

Plastic Wrap

Cut into 36 squares and serve cold or at room temperature.

Equipment

Ingredients

Servings:

English cucumber, halved lengthwise, seeded, and cut into 1/8-inch dice 4teaspoons

chopped fresh dill 177milliliters

heavy cream 2Tbsps

fresh lemon juice 170grams

slices pumpernickel bread 454grams

fresh salmon fillet, skinned 1teaspoons

salt 2Tbsps

minced shallot 227grams

smoked salmon, skinned 3Tbsps

unsalted butter, melted

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. Reviewers quite like it with a 5 out of 5 star rating and a price of about 62 dollars per bottle.