Smoked Salmon Sandwiches With Cucumber, Radish and Herbs

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.

Ingredients

• 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)

• Nutritional Information

  • • Nutritional analysis per serving (12 servings)

      62 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 8 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 3 grams protein; 4 milligrams cholesterol; 154 milligrams sodium

  Note: The information shown is DiningAndCooking.com’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. In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
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. 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.