Herbed Butter and Smoked Salmon Sandwiches
Published February 1, 2011
- Total Time
- 15 minutes
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Ingredients
8 tablespoons butter 1 stick, softened
1 ½ tablespoons finely chopped fresh dill
1 ½ tablespoons finely chopped fresh mint or parsley
1 tablespoon chopped capers
Finely grated zest of 1 lemon
8 slices whole-wheat or white Pullman loaf
6 ounces thinly sliced smoked salmon
4 radishes, trimmed and thinly sliced
Lemon juice, for drizzling
Coarse sea salt, for sprinkling
Nutritional analysis per serving (4 to 6 servings)
20 grams carbs; 47 milligrams cholesterol; 281 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 2 grams fiber; 411 milligrams sodium; 10 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, fold together the butter, herbs, capers and lemon zest. Spread the butter onto each slice of bread. Top half of the slices with salmon, followed by an even layer of sliced radishes. Drizzle lemon juice over radishes and sprinkle lightly with salt. Form into sandwiches with remaining bread slices. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters. Serve immediately or cover with a tea towel until ready to serve.
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