Salmon And Cucumber Pumpernickel Squares Recipes

SALMON AND CUCUMBER PUMPERNICKEL SQUARES

Salmon and Cucumber Pumpernickel Squares image

Categories Milk/Cream Vegetable Bake Poach Cocktail Party Salmon Dill Gourmet

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 13

Ingredients

For pumpernickel crust
6 slices pumpernickel bread (6 oz)
2 tablespoons unsalted butter, melted
1/2 teaspoon salt
For filling
1 (1-lb) piece fresh salmon fillet, skinned
1 (1/2-lb) piece smoked salmon, skinned
3 tablespoons unsalted butter, melted
2 tablespoons minced shallot
1 1/2 tablespoons fresh lemon juice
3/4 cup heavy cream
1 English cucumber, halved lengthwise, seeded, and cut into 1/8-inch dice
4 teaspoons chopped fresh dill

Steps:

Make pumpernickel crust:
Preheat oven to 350°F.
Finely grind bread in a food processor, then pulse with butter and salt until combined. Press crumbs onto bottom of a 9-inch square metal baking pan and bake in middle of oven until top is crisp, 12 to 15 minutes. Cool crust completely in pan on a rack.
Make filling:
Bring a 4-quart heavy saucepan three-fourths full of salted water to a simmer, then poach fresh salmon until just cooked through, about 10 minutes. Transfer with a slotted spoon to a plate to cool. Scrape off and discard all brown flesh and finely chop remaining poached salmon, transferring to a large bowl.
Remove any brown flesh from smoked salmon. Finely chop smoked salmon and stir into poached salmon along with butter, shallot, and lemon juice.
Beat cream in another bowl with an electric mixer until it holds soft peaks, then fold into salmon. Spoon salmon filling over pumpernickel crust, smoothing top.
Toss cucumber with dill, then scatter evenly over salmon filling, pressing slightly to help adhere. Chill, covered with plastic wrap, until firm, at least 8 hours.
Cut into 36 squares and serve cold or at room temperature.

SALMON AND CUCUMBER BOATS

Salmon and Cucumber Boats image

Provided by Jennifer Iserloh

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 large orange
6 ounces smoked salmon, cut into 1/2-inch squares
1 large tomato (about 1/4 pound), diced
2 green onions, thinly sliced
2 tablespoons chopped fresh basil
1 tablespoon olive oil
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
8 kirby (or Persian) cucumbers, peeled, halved lengthwise and seeded
1 1/4 cup reduced-fat sour cream
4 slices pumpernickel (or whole-wheat pitas)

Steps:

Zest orange over a bowl. Cut away rind. Section orange over bowl, removing membranes and catching juices and sections in bowl. Mix in salmon, tomato, onions, basil, oil, pepper and salt. Divide salmon mixture evenly among cucumber boats. Top each boat with 1 1/2 teaspoons sour cream. Serve with bread.

PUMPERNICKEL TOPPED WITH SMOKED SALMON

Pumpernickel Topped With Smoked Salmon image

Pumpernickel topped with cream cheese, smoked salmon, red onion, capers and dill. This is the best hors d'oeuvre and it's so easy to make. Your guest will love it.

Provided by mslevis

Categories Cheese

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 (200 g) package smoked salmon
1 loaf pumpernickel cocktail bread
1 (250 g) package cream cheese
1 red onion
1 (125 ml) jar capers
1/4 cup fresh dill weed

Steps:

Spread cream cheese on pumpernickel.
Add one slice of smoked salmon on top of cream cheese.
Thinly cut red onion and place on top of salmon.
Add 2-3 capers on top of salmon.
Cut fresh dill and sprinkle over salmon.
Serve cold.

Nutrition Facts : Calories 295, Fat 24.2, SaturatedFat 14.2, Cholesterol 80.2, Sodium 1119.3, Carbohydrate 5.8, Fiber 1.1, Sugar 1.4, Protein 14.8

SMOKED SALMON AND CUCUMBER SANDWICHES

Smoked Salmon and Cucumber Sandwiches image

Categories Sandwich Brunch No-Cook Cocktail Party Quick & Easy Lunch Buffet Salmon Cucumber Winter Dill Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 2

Number Of Ingredients 8

Ingredients

2 tablespoons (1/4 stick) unsalted butter, room temperature
1 teaspoon minced fresh dill
3/4 teaspoon Dijon mustard
3 slices thin Danish pumpernickel bread
12 thin slices English hothouse cucumber
3 ounces sliced smoked salmon or lox
Freshly ground pepper
Fresh dill sprigs

Steps:

Mix first 3 ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
Spread bread with butter mixture. Cover with cucumber slices, then salmon. Sprinkle with pepper. Cut each sandwich into 4 triangles. Top each with dill sprig and serve.

SMOKED SALMON AND CUCUMBER SQUARES

Smoked Salmon and Cucumber Squares image

Categories Sandwich Tomato No-Cook Horseradish Salmon Cucumber Sour Cream Gourmet

Yield Makes 16 finger sandwiches

Number Of Ingredients 5

Ingredients

1 English cucumber, peeled
6 tablespoons sour cream
1 1/2 to 2 tablespoons drained bottled horseradish
16 slices pumpernickel cocktail bread
1/4 lb thinly sliced smoked salmon, cut into 1 1/2-inch pieces

Steps:

Halve cucumber crosswise and thinly julienne lengthwise, preferably with a mandoline or other manual slicer, working around core. Discard core.
Stir together sour cream, horseradish, and salt and pepper to taste.
Divide bread into 4 stacks and cut stacks into 1 1/2-inch squares with a serrated knife, discarding crusts. Spoon 1/2 teaspoon sour cream onto center of each bread square, then top with a folded piece of salmon.
Top salmon with a small amount of cucumber, twirled into a mound.

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