I’m always just a little sad when I go to a gathering and encounter soggy little sandwiches on those insipid white finger rolls – filled with a mix of chicken or artificial crab……and invariably mixed with too much mayonnaise. Why bother when a tastier, nutritious alternative is so easy to make – like these alder wood smoked salmon and fresh dill cucumber sandwiches on whole grain bread? Whether served open-faced in one or two bite-sized pieces, or as a delectable finger sandwich, up the ante on your sandwich tray….you’re going to get a lot of kudos for this one!
Ingredients for Smoked Salmon and Cucumber Sandwiches (makes 24 bite sized, 12 hearty canapes or 6 finger sandwiches)
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3 oz. wood-smoked salmon
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3 tablespoons sour cream
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1 tablespoon fresh baby dill, minced
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4 slices whole grain bread, crusts removed
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2 tablespoons sour cream for spreading on bread
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24 thin slices European cucumber (also called seedless cucumber)
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Salt and pepper to taste
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Spigs of fresh baby dill for garnish, if desired
Directions:
- LIGHTLY toast 4 slices of whole grain bread.
- Combine the salmon, flaked finely with a fork, with the minced dill and sour cream. Salt and pepper to taste.
- Slice a seedless cumber thinly until you have 24 slices
- Remove the crusts from each slice of the lightly toasted slices of bread. Spread each slice with 1/4 tablespoon of the sour cream. Use the crusts to make some fine little croutons, or as the start of a stuffing.
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Lay three slices of cucumber down each side of the de-crusted bread slices.
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Divide the salmon spread evenly over the top of each cucumbered bread slice.
- Using a sharp knife (a dull knife will frustrate you!!!) cut each slice of bread into thirds, along the width of the slices.
- You can further cut these slices in half to make a bite-sized appetizer, or leave as-is for a hearty appetizer. Sandwich two of the slices together to make a finger sandwich!
What’s so special about wood smoked salmon????
Being from the NorthEast U.S., my experience with smoked salmon used to be of the Nova Lox variety: salt cured, cold smoked and sliced very, very thinly……the delicious salmon that can elevate a bagel and cream cheese into something extrodinary. Then, during an extended plane change in Seattle, I chose a chunk of alder wood smoked salmon for a snack instead of the Cinnabons that my compatriots were going for. I’m so glad I did, because I had one of those A-HA food experiences I treasure! Very different than what I’d had before, it was deeply colored, full of smokey flavor, moist and flakey. At the time I couldn’t readily find it in the East, but it’s now easily found in the Seafood self-service section of local markets. It makes marvelous salads, sandwiches and canapes, and to have the great nutritional benefits Salmon offers – makes sure it’s wild-caught!
Timeless Gourmet
Wood smoked salmon is a lovely thing! I’m always torn when faced with both wood smoked and cold smoked. I love them both. These canapes look fantastic with the whole grain bread. Great idea!
I wish I had a steady supply of both!