Chic Salmon and Cucumber Sandwiches

• Seafood

  • 115 g Smoked salmon, hot flaked

• Produce

  • 25 g (spanish onion, red
  • 2 Lebanese cucumbers

• Condiments

  • 2 tbsp Japanese mayonnaise
  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 Salt & cracked pepper

• Bread & Baked Goods

  • 6 slices White bread, fresh

• Dairy

  • 30 g Spreadable cream cheese

Found on bellyrumbles.com

Description

Ingredients

• 115g hot smoked salmon, flaked
• 25g red (Spanish) onion, very finely chopped
• 2 tablespoons Japanese mayonnaise
• 1 tablespoon lemon juice
• salt & cracked pepper
• 2 Lebanese cucumbers (or small thin cucumbers), washed
• 6 slices fresh white bread
• 30g spreadable Cream Cheese

Directions

• Note: Make sure that your cream cheese is at a consistency that will spread over the fresh bread without tearing. It is best to take it out of the fridge for 10 minutes before use.
• In a medium bowl mix smoked salmon, red onion, mayonnaise and lemon juice until combined. Add salt and pepper to taste.
• Using a vegetable peeler slice long thin strips lengthwise from the cucumbers. It is best to avoid using the core of the cucumber, which holds all the seeds. Pat cucumber strips dry with some paper towel.
• Spread cream cheese over a slice of bread. Lay the cucumber strips over the cream cheese, making sure they over lap slightly. Pat them down gently and turn the slice of bread over. The cucumber side becomes the outside of your sandwich.
• Repeat this step with the remaining five slices of bread.
• Spread one slice of bread, on the non cucumber side, with the salmon filling. Then place another slice of bread, cucumber facing up, on top of the salmon.
• Gently cut off the crusts and cut sandwiches into triangle quarters. Repeat with the remainder of bread and salmon. You will end up with 12 triangle sandwiches.
• You could also cut them in to fingers. Cut off the crusts as above, and then cut in to three even finger portions, you will end up with nine sandwiches this way.