20 mins
+ waiting
Smoked Salmon and Herb Sandwiches
Ingredients for Smoked Salmon and Herb Sandwiches
Currently displaying quantities in US Imperial Measurements
How to Cook Smoked Salmon and Herb Sandwiches
- Peel and crush (mince) the garlic and finely chop the spring onions, the dill and the parsley. Combine these with the butter and beat in a mixer fitted with a paddle attachment (do not whip).
- If you are not able to get ready-sliced bread, cut the bread (using a serrated bread knife) into slices about ¼" (6mm) thick. Spread the herb butter onto all the bread slices then place the smoked salmon on 10 of the slices and top with the other 10 slices.
- Place the sandwiches on a flat plate or baking sheet, wrap with cling film and refrigerate for at least 30 minutes until the butter is cold. Place the sandwiches on a cutting board and, using a serrated bread knife (or very sharp knife), remove the crusts. Cut each sandwich diagonally into four triangles, garnish with a little dill and serve chilled.
GRAHAM'S HOT TIP:
It will be much easier to make the herb butter if you allow the butter to rest at room temperature for a while before trying to mix in the herbs.
What To Eat Tonight
Pasta, Rice and Noodles don't have to be plain and ordinary. In fact there are many complex dishes using these versatile ingredients.
Indian food is now the most popular type of food takeaway in Britain. And not without reason because good Indian food is quite sublime.
Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
Other Fish & Seafood Recipes
Sashimi is often the first course in a formal Japanese meal, but it can also be the main course, presented with rice and miso soup in separate bowls.
Apples are an excellent way to remove hunger pangs and are a wise choice to help avoid snacking on fatty foods between meals
Light, delicious, east to make, Smoked Snapper with Lemon Couscous is one of those unusual recipes that will delight guests and family alike.