Salmon Sandwiches

These flavourful sandwiches are inspired from the Scandinavian taste. The mix of smoked salmon, cucumber and fresh dill is always successful and always turn on the appetite.

I served these Salmon Sandwiches in a buffet, but they are also a perfect snack or a meal to take out with you and enjoy in the open air now that the spring arrived.

Salmon Sandwiches

Ingredients for 20 small sandwiches (or 10 bigger)

250 gr of smoked salmon

2 medium cucumbers

2 large hard-boiled eggs

5 generous tbsp of mayonnaise

a spring of fresh dill, chopped

salt and pepper

10 slices of whole wheat bread for sandwiches (preferably without crust)

How to prepare:

Cut the smoked salmon, the cucumbers and the eggs into small cubes (1-2 cm). Put them in a bowl and add the mayonnaise and the dill. Season with salt and pepper and mix well.

Spread a slice of bread with a couple of generous tablespoons of salmon mixture. Cover with another slice of bread. Slightly press the sandwich with your hands and then cut it into 4 small triangles (or 2 bigger). Proceed similarly until you finish the bread.

Present the Salmon Sandwiches on a serving tray garnished with fresh dill.

Red Caviar Mini-sandwiches

With this quick recipe you will certainly impress your guests. These mini-sandwiches are as delightful as good looking. You can serve them in individual portions or also on a large tray as finger food.

I found the inspiration for this dish during a romantic trip to the old town of Veliko Tarnovo in Bulgaria. In a lovely restaurant with a bungler waiter I ordered a delicious starter made with smoked salmon, red caviar and fresh cucumber. It was so good that I tried to make something similar at home. The result was even better!

Red Caviar Mini-sandwiches

Ingredients for 4 portions:

6 slices of white sandwich bread without crust

200 gr of smoked salmon

1 small jar of red caviar (the better is the quality the better is the result)

1 cucumber

1 spring onion

a spring of dill

100 ml of fresh whole milk

100 ml of sour cream (can be replaced by plain yogurt)

100 ml of fresh single cream

a pinch of salt

a pinch of freshly ground black pepper

How to prepare:

Put 2 slices of bread in a small bowl and pour the milk on them. When the bread has absorbed the milk squeeze it and put it in a larger bowl.

Wash the spring onion, the cucumber and the dill. Cut the cucumber in very thin slices. Put 8 slices aside for the decoration. With your hands squeeze out the water from the rest of the cucumber and put the squeezed slices in the bowl with the bread. Chop the spring onion. Add the white part of the onion to the bread mixture and put the green part aside for the decoration. Finally, chop the dill and put half of it in the bowl with the bread and the rest aside for the decoration. Season the bread mixture with salt and pepper and mix well.

With the four remaining slices of bread create two big sandwiches with the smoked salmon in the middle. On the top of the sandwiches spread the bread mixture and on the top of it the red caviar. Then cut the big sandwiches into 8 small sandwiches.

Prepare four plates. Pour on each plate some single cream (it should cover the centre of the plate). Arrange 2 mini-sandwiches on each plate and add a generous spoon on sour cream on one side. Then sprinkle with the spring onion and the dill and decorate with the slices of cucumber. Serve immediately.