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Sandwiches with red fish and cottage cheese

Salmon and Cream Cheese Sandwiches

Bright, eye-catching, delicious, for a holiday table! Salmon and cream cheese sandwiches are a recipe for an appetizer no feast can do without. Unlike the traditional version with butter, this one uses cream cheese, which makes the flavor brighter and the calorie count lower.

katushafin

Recipe author

Sandwiches with red fish and cottage cheese

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Composition / ingredients

Servings:

Bread

150

Salmon (lightly salted)

100

Cream cheese

180

Lemons

0.5

Olives

Herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 8 g

Fats 29 % 10 g

Carbohydrates 49 % 17 g

198 kcal

GI: 18 / 0 / 82

Cooking method

Cooking time: 10 min

Step 1:

How do you make salmon and cream cheese sandwiches? Gather the ingredients. Use any bread you like or have on hand - white, a loaf, rye, or a baguette. I used whole grain. The pieces can be any shape. Any fish works too - salmon, trout, pink salmon, chum.
Step 2:

If your bread isn't pre-sliced, cut it into pieces 1-1.5 cm thick. Lightly dry it any way you like. I spread the pieces on a baking sheet and put it in the oven, preheated to 180°C, for literally three minutes. The inside should stay soft while the outside turns crisp. You can also toast the bread in a skillet or a toaster.
Step 3:

While the bread dries and then cools, make the spread for the sandwiches. Wash the herbs and dry them well. I used parsley; dill and green onion work well too. Choose to your taste or what's available. Pull off the tough stems and chop the leaves finely with a knife.
Step 4:

Put the cheese in a deep bowl. Cream cheese works, but not processed cheese. You can use one that already has add-ins. Add the herbs to the cheese and pour in a little lemon juice. Mix the cheese well.
Step 5:

Cut the fish into thin strips. Ready-sliced fish is handy for these sandwiches.
Step 6:

Spread the cheese on the bread. I don't skimp on the spread - I put on a thick layer - but that's a matter of taste; you can make a very thin layer. You can also transfer the cheese to a piping bag and pipe it on with a decorative tip. In that case I recommend adding a little soft butter to the cheese so the spread is easy to pipe out - cream cheese alone seemed too firm for that to me.
Step 7:

Arrange the pieces of fish on the cheese however your imagination suggests. You can roll them into roses or make a zigzag like mine. Or you can just lay the fish on top. Decorate the sandwiches further as you like. Lemon, olives, capers, sprigs of herbs, cranberries, or cucumber all work. Serve. Enjoy!

How do you choose good olives? It's better to buy them in clear packaging so you can see what they look like and their color. If the olives are too black, food dyes have been added. The olives should be firm, whole, with smooth, glossy skin. Olives that are too soft and overripe won't keep long.