Smoked Alaska Salmon Deli
Serves: 12 |
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Cream Cheese Schmear: Cream cheese, at room temperature Capers Lemon juice Horseradish, prepared Dill, chopped Sea salt White pepper Pickled Red Onions: White vinegar Sugar Salt Bay leaf Allspice berries Whole cloves Red pepper flakes Red onion, thinly sliced Assembly: Deli roll Heirloom tomato, sliced Arugula Alaska smoked salmon, 4-5 oz. ea., cut in finger slices Dill sprigs |
8 oz. 3 oz. 2 oz. 2 oz. ¾ cup to taste to taste 12 oz. 3 oz. 1 tsp. 1 ea. 5 ea. 5 ea. 1 tsp. 16 oz. 12 ea. 36 slices 1 cup 3-4 lbs. to garnish |
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Cream Cheese Schmear: Combine all ingredients and mix well. Add salt and pepper to taste. Refrigerate. Pickled Red Onions: Combine vinegar, sugar, salt and spices. Bring to boil, reduce heat, add onions; simmer for 1 minute. Cool in bowl, then refrigerate. Assembly: Spread cream cheese schmear on bottom of toasted roll; layer with tomatoes, arugula and smoked salmon. Garnish with pickled onions and fresh dill. Alternative Menu Ideas: APPETIZER / DIP / SPREAD: Mix chopped smoked salmon with 2 parts cream cheese to 1 part sour cream. Mix in chopped scallions or capers and season with salt, pepper, dill and lemon zest. Serve with crackers or crudités. SANDWICH WRAP: Serve salmon rolled in thin buckwheat blini-style pancakes. Top with schmear and capers. |
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