Salmon and Cucumber Layered Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 1/2 pounds freshly poached salmon filet |
2 tablespoons freshly chopped chives |
2 tablespoons lemon juice |
4 tablespoons sour cream |
kosher salt |
freshly ground pepper |
1 large english cucumber |
handful of mustard lettuce leaves |
butter |
12 slices thin-sliced pumpernickel, onion, or plain white bread |
Directions:
1. Flake 1 1/2 pounds freshly poached salmon filet into small pieces. Place in a bowl and mix with 2 tablespoons freshly chopped chives, 2 tablespoons lemon juice, and 4 tablespoons sour cream. Season with kosher salt and freshly ground pepper.
2. Peel 1 large English cucumber and halve it the long way. Using a mandoline, cut it into long, thin slices about 1/8 inch thick; set aside. Discard the center with the seeds. Wash and dry a handful of mustard lettuce leaves.
3. Butter 1 slice of thin-sliced pumpernickel, onion, or plain white bread. Arrange a single layer of cucumber on it, then top with a flat layer of lettuce. Butter another slice of bread on both sides and place it on top. Top with the salmon, spreading well, but no more than 1/3 inch thick. Butter a final slice of bread and place it over the salmon, butter side down, pressing gently. Using a serrated knife, remove the crusts and slice into rectangles, about 1 1/2 inches wide by 3 inches long. Repeat with another 9 slices of bread.
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