Smoked
salmon sandwiches with a creamy spread are often served on tiny bread triangles
at afternoon teas—thus, the name “tea sandwiches.” Skip the daintiness and turn
these treats into a light but satisfying dinner with toasted sandwich buns,
sweet, caramelized dried tomatoes, and a bold, tangy—still light—spread of
creamy Greek yogurt and horseradish. Nothing dainty about that.
Yes, you
could top the sandwiches with simple tomato slices, but drying them first
brings out their rich, sweet flavor and adds extra depth to the dish’s overall
appeal. The preparation couldn’t be simpler, and you can make them a couple
days ahead of time.
Note: Prepared pure horseradish is sold
in jars in the refrigerated section of your supermarket. (It’s not the
creamy white “sauce” sold in jars in the condiment aisle.)
Serves 2
Ingredients
- 2 medium
roma tomatoes, cut into 1/10-inch-thick slices
- olive oil, for drizzling (plus more, for storing, if needed)
- sea salt
- 3 tbsp
plain Greek yogurt
- 1 tbsp
prepared pure horseradish
- 1 tsp Dijon
mustard
- 1 tsp fresh
lemon juice
- freshly
ground black pepper
- 2 sandwich
buns, lightly toasted
- 4 oz thinly
sliced smoked salmon (sold packaged in fresh seafood sections of many
supermarkets)
- baby
lettuce leaves, for serving
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Romas |
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Smoked Salmon |
Preparation
- Preheat the
oven to 225° F. Line a shallow baking pan with parchment paper.
- Lay the
tomato slices in a single layer on the pan. Drizzle with extra-virgin olive oil
and sprinkle with sea salt. Bake until the tomatoes begin to dry and
caramelize, 45-50 minutes.
- Remove from
the oven and let cool to room temperature. (At this point, you can place the
tomatoes in a sealable container and drizzle generously with more oil.
Refrigerate up to 2 days. Bring to room temperature before using.)
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Ready to Dry |
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Dried Tomatoes |
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Drizzle with oil and store for 2 days |
- In a small
bowl, combine the yogurt, horseradish, mustard, and lemon juice and season with
salt and pepper. Refrigerate 20 minutes.
- Lay the toasted
buns on a work surface and divide the yogurt spread on all 4 cut sides. Divide
the salmon on the 2 bottom halves and divide the dried tomatoes on top of the
salmon. Top the tomatoes with baby lettuce leaves.
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Yogurt-Horseradish Spread |
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Buns with Spread |
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Salmon and Tomatoes Added |
Close the
sandwiches and serve.
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Add caption |
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