Entertaining at home? These open-faced smoked salmon sandwiches are ready for guests to snack on while you put the finishing touches on the rest of the night's menu.
Bringing it to a party? Assemble it when you get there. Just be sure to toast the bread slices well in advance and let them cool completely before packing in a container to avoid soggy slices.
Serves 6 Prep Time 10 minutes Cooking Time 20 minutes
6 bread slices, cut in half and crusts removed
6 pieces smoked salmon, cut in half
12 sprigs dill or parsley For the sauce
1/4 cup cornichons
4 tablespoons white onions, finely chopped
3 tablespoons capers
4 hard-boiled eggs, grated
2 to 3 tablespoons mayonnaise
salt, pepper, and chili powder, to taste
1 Make the sauce: In a bowl, combine cornichons, onions, capers, and eggs. Add mayonnaise; mix well. Season with salt, pepper, and chili powder to taste. Put in the refrigerator to cool.
2 Just before serving, lightly toast the bread slices. Evenly spread a layer of the egg mixture on each bread slice, then top with a piece of smoked salmon. Garnish with dill or parsley, then serve immediately.
Photography by Patrick Martires | Food Preparation by Maj Lazatin | Prop Styling by Liezl Yap | Props from Yummy Prop Library and stylist’s own
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