Smoked Salmon and Scallion Tea Sandwiches
Smoked Salmon and Scallion Tea Sandwiches might be a good recipe to expand your hor d'oeuvre recipe box. One serving contains 109 calories, 5g of protein, and 6g of fat. This recipe serves 32. This recipe covers 5% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up cream cheese, salmon, ginger, and a few other things to make it today.
Instructions
In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden, about 2 minutes.
Transfer to a plate and let cool.
In a food processor, combine the salmon, wasabi, ginger and crme frache and pulse until smooth.
Transfer to a bowl. Wipe out the processor.
Add the cream cheese, scallions and watercress to the processor and puree until smooth. Season with salt and white pepper.
Using a small spatula, spread a scant tablespoon of the scallion cream cheese onto each of 3 slices of bread.
Spread a scant tablespoon of the salmon mixture onto each of 2 slices of bread. Stack the bread, beginning and ending with a scallion layer; top the stack with a plain slice of bread and press to close. Repeat with the remaining bread, scallion cream cheese and salmon mixture to form 4 sandwich stacks.
Using a sharp serrated knife, trim off the crusts.
Cut each sandwich stack in half.
Spread scallion cream cheese over the long side of each sandwich half, then dip the long sides into the toasted sesame seeds, pressing to coat.
Cut each sandwich half into 4 smaller sandwiches, leaving 1 side coated with sesame seeds.
Transfer the sandwiches to a plate and serve.
Make Ahead: The halved sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before cutting into small sandwiches and serving.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.