Easy Smoked Salmon Sandwiches

These are ready for guests to snack on while you finish the rest of the night's menu.

December 2011 | By Maj Lazatin
Easy Smoked Salmon Sandwiches
Print Recipe
user rating
Rate this Recipe Bookmark Recipe

at a glance

Main Ingredient

Fish and Seafood



Preparation Time


Date Published

December 2011

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 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

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.

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.


    Recipe of the Day

    The Slam Dunk Bento
    This Cheez Whiz bento pays tribute to the Gilas Team and their FIBA Journey.
    View Recipe »


    What sauce do you like with your pasta?
    Get a copy of our