Open Faced Salmon Sandwich

1. 1

   Preheat the oven to 400 degrees F.

2. 2

   Toast the bread for about 5 minutes then set aside to cool.

3. 3

   Combine half the salmon and all the cream cheese in a blender or food processor and puree.

4. 4

   Spread a thin layer of the cream cheese mixture on each slice of bread.

5. 5

   Spoon the remaining spread into a piping bag fitted with a star tip, if desired.

6. 6

   Top each slice of bread with remaining smoked salmon.

7. 7

   Using a 3-inch oval cutter cut out about 16 sandwiches.

8. 8

   Pipe rosettes of the cream cheese mixture onto each of the sandwiches, and then press parsley around the edge of each oval of bread.

9. 9

   Arrange the sandwiches on 4 plates.

10. 10

    Garnish the sandwiches with cucumber and salmon roe and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.