Smoked Salmon Sandwiches With Cucumber, Radish and Herbs

By David Tanis

Published December 3, 2019

  • Andrew Scrivani for The New York Times. Food Stylist: Iah Pinkney.
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Total Time
20 minutes
Rating
4(186)
Comments
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For these elegant open-faced smoked salmon sandwiches, use a good quality Pullman loaf or a dense brown bread. Choose the best sweet butter you can find (think French) and don’t stint; the combination of buttered bread, smoked salmon and herbs is ethereal. Thinly sliced cucumber and radish add color, along with the briny pop of salmon caviar.

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Ingredients

Yield:12 open-face sandwiches

  • ¼ cup thinly sliced scallions, cut on the diagonal

  • 1 cup thinly sliced cucumber (about 3 mini cucumbers)

  • 1 small watermelon radish, sliced paper thin

  • Salt and pepper

  • ½ teaspoon grated lemon zest

  • 6 slices Pullman loaf, or other bread

  • Unsalted butter, at room temperature

  • 4 ounces smoked salmon (about 4 large slices)

  • Snipped tarragon or dill leaves, or, preferably, a combination

  • 1 ½ ounces cured salmon roe (optional)

Ingredient Substitution Guide
Nutritional analysis per serving

8 grams carbs; 18 milligrams cholesterol; 69 calories; 1 gram monosaturated fat; 1 gram saturated fat; 2 grams fat; 1 gram fiber; 152 milligrams sodium; 5 grams protein; 1 gram 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

  1. Step 1

    In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.

  2. Step 2

    Lay bread slices on a work surface and butter each generously. Divide salmon among 6 slices. Top salmon with cucumber and radish mixture. Sprinkle generously with tarragon and dill.

  3. Step 3

    Cut each slice in half diagonally. Cut off crusts if you wish, but it’s not necessary. Garnish with a small spoonful of salmon roe.

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Ratings

4 out of 5
186 user ratings
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Comments

maeve

I made with most of the ingredients listed so I can't say whether the cream cheese "adds more freshness" as another commenter notes, but I wouldn't use it. I'm tired of cream cheese etc. and think that good butter and radishes are a (French) match made in heaven. I salted the cukes and radishes in separate dishes and then layered them on the salmon. I also shredded the scallions and put on top with the dill.

Daniel

Instead of butter - a generous amount of cream cheese, crème fraîche or fromage blanc Will give more freshness.

KatieM

Delicious! So fresh and cool on a hot evening. My husband's parents were Scandinavian, and he felt the butter (vs. Mayo or some other topping) created a very authentic Scandinavian taste.

Cannon Fodder

this was the most helpful reply to this recipe that I found, thanks @Cathy

Joan Ostrer

I used a 12 oz loaf of cocktail (2” x 2”) pumpernickel bread, generously buttered. Needed additional Smoked Salmon (8 oz.), and added a small dollop of crème fraiche. Then layered vegetable mixture as the recipe, with dill, and good quality salmon caviar. This made about 40 pcs for a New Year’s Eve appetizer. Beautiful and delicious.

Cathy

This was a hit for my gathering. I agree that butter adds to the salmon but I used a bit of creme fraiche to help secure the cucumber and radish to eat as finger food.

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