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Mini sandwiches with smoked salmon

Valentine's Day Appetizers 35 min Easy 39 wyświetleń ~35.94 PLN - (0)
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Description

Delicate, elegant mini sandwiches with smoked salmon are the perfect appetizer for Valentine's Day — subtle in flavor, aesthetically presented, and quick to prepare. On crispy, lightly toasted slices of baguette, we spread creamy cream cheese seasoned with fresh dill and lemon zest, layer thin slices of salmon, add a bit of red onion and capers (optional arugula). The dish combines the creamy texture of the cheese, the salty, smoky flavor of the salmon, and a refreshing hint of lemon — it pairs wonderfully with bubbles, a glass of white wine, or as an elegant appetizer before the main course. Visually, it attracts with a variety of textures and vibrant colors: pink salmon, green dill and arugula, and golden toasts.

Ingredients Used

Ingredients (11)

Servings:
4
  • Baguette 1.2 szt. (~300 g)
  • Cream cheese 200 g
  • Smoked salmon 150 g
  • Lemon 1.3 szt. (~100 g)
  • Butter 30 g
  • Red onion 0.5 szt. (~70 g)
  • 🌿 Przyprawy
  • Dill 0.5 pęczek (~10 g)
  • Salt 1 g
  • Ground black pepper 1 szczypta (~1 g)
  • ✨ Opcjonalne
  • Capers 30 g
  • Arugula 30 g
💰 Szacowany koszt dania: ~35.94 PLN (8.99 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Prepare your workspace: a cutting board, a sharp serrated bread knife, a small bowl, a lemon zester, a mixing spoon, and a baking sheet lined with parchment paper. Wash the dill and arugula under running cool water, and gently dry them with a paper towel.

Ingredients: Baguette, Dill, Arugula
Use a serrated knife or a bread knife to slice the baguette — the serrations will allow for a clean cut without crushing the crumb. Drying the herbs prevents the sandwiches from getting soggy.
2

Slice the baguette diagonally into pieces about 12-15 mm thick (1.2-1.5 cm). From 300 g of baguette, you will get about 12-16 slices, enough for 4 servings of 3-4 mini sandwiches each.

Ingredients: Baguette
When slicing the baguette, hold it steady with one hand and use the knife to cut with a motion towards yourself and gently forward. Even thickness of the slices will ensure even browning.
3

Grate a thin layer of the yellow part of the lemon peel (about 1/2 lemon) using a fine grater — avoid the white, bitter part (albedo). Squeeze the juice from this half of the lemon and set aside.

Ingredients: Lemon
Use a fine grater or microplane. If you don't know which part is white – try to grate gently only the yellow zest.
4

Slice the red onion into very thin half-moons (it's best to use a mandoline or a sharp knife). If you want to mellow its flavor, transfer the slices to a bowl of cold water and let them sit for 5 minutes, then drain and dry.

Ingredients: Red onion
Slicing the onion thinly is important so it doesn't overpower the flavor of the salmon. Soaking it in water removes some of the sharp sulfur compounds.
5

In a small bowl, combine cream cheese (200 g), grated lemon zest, finely chopped dill (about 10 g), 1 pinch of salt (1 g), and 1 pinch of freshly ground pepper (1 g). Mix with a spoon until you achieve a smooth, creamy consistency — mix for about 30-60 seconds.

Ingredients: Cream cheese, Lemon, Dill, Salt, Ground black pepper
Use a spoon or a silicone spatula; do not mix too vigorously to prevent the cheese from becoming too runny. Taste and season with a bit of lemon juice if needed.

Toasting the slices

6

Preheat the oven to 200°C (top-bottom) or prepare a skillet. Melt the butter (30 g) briefly in the microwave or in a saucepan. Lightly spread butter on one side of each slice and place them butter-side up on a baking sheet lined with parchment paper. Place in the oven and bake for 5-7 minutes, until the edges are golden and crispy. If using a skillet, fry for 2-3 minutes on medium heat on each side.

Ingredients: Butter, Baguette
The best is a tray with a single layer of slices, do not stack them. Check after 4 minutes – every oven may brown the bread differently. If the butter is burning, lower the temperature or use olive oil.

Sandwich Assembly

7

After the slices have cooled (1-2 minutes), evenly spread cream cheese on each slice with a spoon (about 12-15 g of cheese per slice). Gently place slices of smoked salmon on the spread cheese (about 12 g of salmon per sandwich). For a decorative effect, roll a folded slice of salmon into a rosette or arrange it with a gentle wavy motion.

Ingredients: Cream cheese, Smoked salmon, Baguette
Use a small teaspoon or butter knife to spread the cheese evenly. Forming rosettes with the salmon requires delicacy — grab a slice by one edge and roll it slowly.
8

On each sandwich, place a few thin strips of red onion, add 1-2 capers (if using), and drizzle with a very small amount of lemon juice (a few drops). Gently sprinkle with fresh dill and freshly ground pepper. If you like, place a single arugula leaf next to or on the sandwich.

Ingredients: Red onion, Capers, Lemon, Dill, Arugula, Ground black pepper
Capers are salty — add them sparingly, taste the sandwich first to avoid over-salting. A drizzle of lemon juice adds freshness, but don't overdo it to avoid softening the bread.

Serving

9

Arrange the sandwiches on a flat plate or serving board in an aesthetically pleasing way — preferably in a line or a circle. Add a few slices of lemon for decoration and possibly a few sprigs of dill. Serve immediately, offering guests a drink of their choice.

Ingredients: Lemon, Dill, Arugula
Serve the sandwiches at a slightly chilled temperature (cheese and salmon not hot). Use light porcelain or a wooden board to highlight the colors.

Cleaning and final tips

10

After preparing, set aside the leftover salmon and cheese in airtight containers and place them in the fridge. Wash the tools and the cutting board. If you prepare the sandwiches in advance, do not assemble them completely — keep the ingredients separate and assemble them 15-20 minutes before serving.

Ingredients: Smoked salmon, Cream cheese
Store ingredients tightly, do not leave fish products at room temperature for longer than 2 hours. Assembled sandwiches quickly lose the crispness of the bread.

Fun Fact

💡

Smoked salmon as a luxury appetizer has a long history in Scandinavian and British cuisines — it was traditionally served on thin slices of bread with butter as an elegant snack. The combination of salmon and dill is a classic that has stood the test of time.

Best for

Walentynki Romantyczna kolacja Przyjęcie koktajlowe Przystawka przed obiadem

Tips

🍽️ Serving

Serve the sandwiches chilled, on a light plate with a few slices of lemon and fresh dill. White wine (e.g., sauvignon blanc), rosé wine, or champagne pairs well with the sandwiches. If you plan to make a cold version in advance, store the slices and ingredients separately, and assemble 15-20 minutes before serving.

🥡 Storage

Store unused smoked salmon and cream cheese tightly in the refrigerator for up to 48 hours. Slices of bread are best stored in a paper bag at room temperature; after baking, eat within 2 hours or store in an airtight container for a maximum of 24 hours (they will lose their crispness). Assembled sandwiches are not suitable for long storage — the bread softens quickly.

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