You don’t have to go to high tea at a posh noshery to enjoy a good cucumber and salmon sandwich. Nor do you need to invite the Vicar.
These sandwiches are just elevated versions of the cucumber cream cheese sandwiches I used to sneak in to scarf during my mom and her friends bridge games and, later, mahjong games.
Light and refreshing originally, the addition of flaked salmon really kicks these up a notch.
Here is my salmon recipe. I just purchase a little more than I think I’ll need for dinner so I have about 1 extra serving (at least a cup) leftover for these sandwiches. The lemon flavor adds a nice touch so, if using canned, add a teaspoon of lemon juice.
Cucumber Salmon Salad Sandwiches
About a cup of leftover cooked salmon or 1 – 6oz can (drained)
1 cucumber, peeled
1 package cream cheese, softened to room temperature
1/2 teaspoon dill or 1 teaspoon fresh dill, chopped fine
1 tablespoon grated Vidalia or other sweet onion
salt and pepper to taste
white sandwich bread, crusts cut off
Cut cucumber in half and scoop out seeds. Grate cucumber onto a towel and squeeze out some of the liquid.
Stir dill into softened cream cheese along with the grated onion and cucumber. Fold in the flaked salmon. Salt and pepper to taste.
Lightly mayonnaise or butter the sandwich bread. Spread on the cucumber salmon mixture and then assemble the sandwiches. For a nice presentation, cut into triangles. For a party, cut each into 4 triangles.
You can add a tablespoon of mayonnaise or yogurt to make it loose enough for a dip with crackers or crudités.