Smokedsalmonandchoppedeggsandwiches Recipes

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SMOKED SALMON SANDWICH WITH POACHED EGG



Smoked Salmon Sandwich with Poached Egg image

This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!

Provided by Mel

Categories     Seafood     Fish     Salmon     Smoked

Time 25m

Yield 1

Number Of Ingredients 8

½ teaspoon white vinegar
¼ teaspoon table salt
1 large egg
2 tablespoons balsamic vinegar
1 slice sourdough bread, cut in half
1 pinch garlic powder, or to taste
1 pinch ground black pepper to taste
3 ounces smoked salmon

Steps:

  • Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
  • Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
  • Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
  • Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.5 g, Cholesterol 205.5 mg, Fat 9.2 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 1488.3 mg, Sugar 5.7 g

EGG SALAD AND SMOKED SALMON SANDWICHES



Egg Salad and Smoked Salmon Sandwiches image

Adds a nice salty twist to egg salad. I prefer to use smoked salmon from a fillet rather than the sliced kind. You could add any number of other ingredients you like - green onions, celery, etc. I just prefer mine plain. Prep time does not include the time to boil the eggs.

Provided by 2hot2handle

Categories     Lunch/Snacks

Time 10m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 8

8 hard-boiled eggs, chopped
4 ounces smoked salmon, pulled from a smoked fillet with a fork
1/2 cup light mayonnaise
1/4 cup light sour cream
1 teaspoon Dijon mustard
salt, to taste
ground black pepper, to taste
1 leaf lettuce

Steps:

  • Mix first 7 ingredients together. Spread on whole wheat or rye bread. Top with leaf lettuce. Enjoy!

Nutrition Facts : Calories 207.5, Fat 15.6, SaturatedFat 4, Cholesterol 263.6, Sodium 415.9, Carbohydrate 3.2, Fiber 0.1, Sugar 1.6, Protein 12.6

SMOKED SALMON AND CHOPPED EGG SANDWICHES



Smoked Salmon and Chopped Egg Sandwiches image

ZWT7 Switzerland. Quick and Healthy Recipe by Anne Quatrano from http://www.foodandwine.com. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce.

Provided by UmmBinat

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

3 large eggs
1/3 cup mayonnaise
2 teaspoons horseradish, drained
8 slices rye bread or 8 slices pumpernickel bread
4 large radishes, thinly sliced (1/3 cup)
1/4 cup small mixed sprouts, such as radish or 1/4 cup alfalfa
2 scallions, white and tender green parts only, thinly sliced
1/2 lb sliced smoked salmon
salt & freshly ground black pepper

Steps:

  • In a small saucepan, cover the eggs with cold water and bring to a rolling boil.
  • Cover, remove from the heat and let stand for 8 minutes.
  • Drain the eggs and cool under running water, shaking the pan to crack the shells.
  • Drain again and pat dry, then peel and coarsely chop.
  • Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread.
  • Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon.
  • Spoon the eggs on top, season with salt and pepper and close the sandwiches.
  • Press gently, cut the sandwiches in half and serve.

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  • In a small saucepan, cover the eggs with cold water and bring to a rolling boil. Cover, remove from the heat and let stand for 7 minutes. Drain the eggs and cool under running water, shaking the pan to crack the shells. Drain again and pat dry, then peel and coarsely chop.
  • Meanwhile, in a small bowl, mix the mayonnaise and horseradish and spread on the bread. Arrange the radishes on 4 of the slices and top with the sprouts, scallions and salmon. Spoon the eggs on top, season with salt and pepper and close the sandwiches. Press gently, cut the sandwiches in half and serve.


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