Tag Archives: smoked salmon

Smoked Salmon Sandwich

I guess we have to admit it… we love smoked salmon, and use it often on sandwiches. Over the years we’ve posted many variations that might seem similar, but all serve as a reminder of how easy it can be to add variation to your sandwiches by just changing a few key ingredients. This is no different.

Smoked Salmon Sandwich
Smoked Salmon Sandwich

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Smoked Salmon Pizza With Garlic Butter Fried Portobello Mushrooms And Parmesan

This was a pizza Anders put together during one of our weekly pizz-off’s, where we wave goodbye to the old week… with a friendly pizza competition amongst friends. The goal is not to win, but to have a great time (and win). Our newfound love for smoked paprika once again manifested itself in a generous sprinkle on top, which has the odd side effect of producing some rather red-tinted photos (for which we apologize). As we were all sitting around the table, sipping red wine like the pro’s, we reminisced about our childhood cardboard-pizzas from the nearby Domino’s or local pizza pusher, and wondered why we didn’t make our own pizzas while in college when it’s really not that hard and so much better.

Smoked Salmon Pizza With Butter Garlic Fried Portobello Mushrooms And Parmesan Wafer thin slices of Lemon, Onion, Stilton Blue Cheese, Smoked Paprika, Tomato Sauce with Honey and Anise
Smoked Salmon Pizza With Butter Garlic Fried Portobello Mushrooms And Parmesan Wafer thin slices of Lemon, Onion, Stilton Blue Cheese, Smoked Paprika, Tomato Sauce with Honey and Anise
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Sandwich With Smoked Salmon And Cilantro Mayonnaise

How many ways can you make a smoked salmon sandwich?  It turns out there are many – or so my search on Tastespotting revealed.  Tastespotting is pure visual food pornography – some awesome photos of really great food with popularity driven by the online food community. We love it and have had a few of our own creations featured there.  Sometimes I am just starved for inspiration. When we first started this ambitious blog, I thought coming up with 100 sandwiches would be itself an epic feat. Now as we approach the 200 sandwich mark, I marvel at some of the creations that we have come up with. Anders’ Big Bad Wolf Burger is one such marvel.  As you can imagine, with this many sandwiches behind us, it becomes increasingly difficult to come up with a creative (and postable) sandwich.  When those moments happen, I turn to the Internet.  Today it was Draganabakes by way of  a photo on Tastespotting.   That recipe included a shallot mayonnaise. With the abundance of cilantro from my last run to the grocery store, I decided to whip up some cilantro mayonnaise instead.

Smoked Salmon with Cilantro Mayonnaise Sandwich
Smoked Salmon with Cilantro Mayonnaise Sandwich

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Swiss Chard Roll With Salmon

I fell in love with Swiss chard at first sight.  I first spied this vegetable at the local farmers market while I lived in Illinois. And there is a specificity to my infatuation – they must be of the rainbow variety. Large shiny radiant green leaves  pillared by a red stalk and multiple veins throughout. What’s not to love?  Two years ago, I took my infatuation to the next level and started a garden flirtation with this nutrient-dense veggie. I dedicated a 4 by 1 ft section of our tomato garden to their cultivation. Unfortunately, I waited too long to harvest and by then they had an earthy flavor that was most disappointing. Still, I just loved the way they looked in the garden and so allowed them to grow to near Jurassic proportions.  Last year, in my second attempt, our nutrient depleted soil resulted in a single plant which I was loathe to cut. Enter this year and Anders’ threat that if we are giving up much-prized tomato real estate for this vegetable, then we had better have something to taste for it.  Thus warned, I embarked on a mission of soil amendment research and implementation that an agronomist would approve of.

Swiss Chard Roll
Swiss Chard Roll

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Mascarpone Pesto With Smoked Salmon Sandwich Topped With Honeydew Melon

We always are looking to try new ingredients on our sandwiches, and for a while we have been thinking of ways to use melon. Melon can provide  a little sweetness and also a little bit of crunch (Depending on the ripeness of the melon of course). It’s fresh, so we added it to smoked salmon to really enhance the sense of ‘freshness’ one wants from fish. The mascarpone-pesto was really a way to ‘water down’ the pesto to not overwhelm the rest of the sandwich, yet provide more depth to the taste experience. We like ‘depth’ in our food, as well as ‘height’ (We are making sandwiches after all).

Mascarpone Pesto With Smoked Salmon Sandwich Topped With Honeydew Melon
Mascarpone Pesto With Smoked Salmon Sandwich Topped With Honeydew Melon

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Smoked Salmon Sandwich With Gralakssås, Dill, Grapes, Grape Tomatos And Black Caraway Seeds

When I was a kid I hated fish. My mother would cook cod and herring a lot, and I remember they were full of bones. Small tiny bones that just made it very uncomfortable to eat. In desperation, my mother promised to remove the bones, and offered me the equivalent of 10 cent for every bone I could find. She intended of course to make me believe her and eat the fish happily;  knowing she would never offer such a prize unless she was absolutely certain there was no bones to be found. Instead, I started eating ever slower, trying to locate any bones I could. As it turns out, herring and cod has a lot of very small bones the likes and sheer numbers my mother would never have imagined. What followed were the inevitable negotiations over what constitutes a bone, what size a bone has, and so on. I believe my mother thought for a few years after that I would turn into a banker or a lawyer, because I ended up with quite a bit of extra pocket money before the rules was abruptly terminated and fish not served on my plate for a long time. I think I was pretty spoiled, but we always did have fun!

I still am not very fond of neither herring nor cod, but salmon and tuna are fantastic fish. In this sandwich creation, the freshness of the grapes brings out a tiny bit of crunch and a delicious moisture that enhance the taste of the smoked salmon. Dill seems to be made for the occasion, and the sauce is a mustard sauce you may be able to get in your local IKEA.

Smoked salmon with gralakssaas, dill, grapes, grape tomatos and black caraway seeds
Smoked Salmon Sandwich With Gralakssås, Dill, Grapes, Grape Tomatos And Black Caraway Seeds

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Appetizer: Homemade Pesto, Greens, Smoked Salmon And Grape Tomato

We do love smoked salmon in our house, and it makes for great appetizers or snacks. Salmon is also fairly easy to combine with other ingredients, as long as you keep the taste influences light so as not to overpower the subtle fish taste. It works particularly well on fresh bread, or lightly toasted older revived bread.

Appetizer: Homemade Pesto, Greens, Smoked Salmon and Grape Tomato
Appetizer: Homemade Pesto, Greens, Smoked Salmon and Grape Tomato

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Ciabatta Sandwich With Smoked Salmon, Valdeon Cheese, Sesame Seeds And Tomato Relish

‘Twas the eve before Christmas and all through the house, the smell of Jamaican Christmas ham was tempting my nose. Okay.. a poor attempt at a rhyme, but you get the message. We were starving and still had a few hours before the traditional Scandinavian Christmas (Eve) dinner. Scandinavian countries celebrate Christmas on the 24th while Jamaicans (like Americans) reserve our celebration for the 25th. To satisfy each of our cultural programming, we have two celebrations in our home- in effect, two Christmases.  We spend Scandinavian Christmas with some dear friends with whom Anders is able to reconnect with his childhood memories and reserve Jamaican Christmas for the two of us.  A necessary component of any Jamaican Christmas dinner is a slowly baked ham infused with the combined flavors of cloves, pineapple and brown sugar.  It was a hit at last years Scandinavian dinner (go figure) so this year we decided to make it a staple. Yeah to cultural crossovers!

In the midst of the baking of the ham, we got hungry.  So to satisfy the empty stomach, but not sacrifice too much space for the barrage of food that is Christmas dinner, we created this sandwich. A fresh ciabatta from Bread and Cie in Hillcrest forms the base, and is lightly warmed until the Spanish Valdeon cheese starts melting. We are always stacked up on smoked salmon from Costco. The sandwich turned truly international when we decided to add a hint of sweetness with a spoonful of tomato relish from Meyer’s (in Denmark). The combination of ingredients may seem surprising, but it was absolutely sublime.  Hunger abated, we could now wait until dinner time.

Ciabatta Sandwich With Smoked Salmon, Valdeon Cheese, Sesame Seeds And Tomato Relish
Ciabatta Sandwich With Smoked Salmon, Valdeon Cheese, Sesame Seeds And Tomato Relish

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Appetizer: Cucumber With Smoked Salmon, Curry-Fraîche, Capers and Dill

A fresh little appetizer for parties or just for Wednesday night. It’s so easy to make, there really is no reason not to make everyday food a little more interesting. This is also our first ‘sandwich’ without bread, so we’re now starting to push the envelope of our sandwich blog :-).

Surprise your loved one with appetizers after a long day at work, and you’ll be the star of the evening.

Cucumber With Smoked Salmon, Curry Mayonnaise, Capers and Dill Appetizer
Cucumber With Smoked Salmon, Curry Mayonnaise, Capers and Dill Appetizer

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Smoked Salmon Pizza – The Way My Mother Never Made It

“Pizza!” you may be saying with increduility as you wonder at the seeming incongruity of providing pizza recipes on a sandwich blog.  Well, please bear with us while we provide this rather plausible and very convincing rationale.

In Scandinavia, there is a long tradition of open-faced sandwiches (or smørrebrød as they are called in Denmark).   Open-faced sandwiches are essentially bread, with layered toppings. So it’s not much of a stretch to call a pizza, a sandwich.  After all, it is just that: bread with layered toppings.  For the pizza purists among the readers, this might seem like too much of a stretch, but we say that pizza by any other name is still an open faced sandwich.  Convinced yet?

Smoked Salmon Pizza with Goat Cheese, Olives and Pesto-Mascarpone
Smoked salmon pizza topped with goat cheese, onions, olives and pesto-mascarpone cheese blend

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Cracker Topped with Yogurt Cheese, Smoked Salmon and Capers (Appetizer)

When all you want is a quick snack, this is a tasty in-between meals treat. The yogurt cheese and the capers make a nice pairing for the smoked salmon, and that’s really all there is to it. Very easy to make if you are hosting a party, or have friends dropping by, as long as you have prepared the yogurt for the yogurt cheese the day before.

Yogurt Cheese Cracker Appetizer with Smoked Salmon and Capers
Cracker topped with yogurt cheese, smoked salmon and capers (Appetizer)

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