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The Ritz's Special Smoked Salmon Sandwiches
Ingredients
| 100 g | smoked salmon, finely chopped |
| 150 ml | single cream |
| 25 ml | whisky |
| 1/2 tsp | white pepper |
| 1/2 tsp | freshly grated nutmeg |
| 150 ml | double cream |
| 8 slice(s) | brown bread, buttered |
| 50 g | smoked salmon, thinly sliced |
| 1 | lemon, thinly sliced |
Method
Preparation time: ca. 15 min Resting time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a
Mix the chopped salmon with the single cream, then pass the mixture through a sieve with a wooden spoon. Add the whisky, pepper and nutmeg, then leave to stand at a cool place.
Whisk the cream until stiff, then fold by and by the whipped cream into the cooled salmon mixture.
Remove the crusts of the bread slices and spread the bread thinly with butter. Spread half of the bread slices with the salmon cream. Cover with salmon slices. Season with freshly ground white pepper, then cover with another buttered bread and press together gently. Cut each sandwich in half diagonally.
Cover the sandwiches with a damp cloth napkin until served.
Serve with lemon slices.
Whisk the cream until stiff, then fold by and by the whipped cream into the cooled salmon mixture.
Remove the crusts of the bread slices and spread the bread thinly with butter. Spread half of the bread slices with the salmon cream. Cover with salmon slices. Season with freshly ground white pepper, then cover with another buttered bread and press together gently. Cut each sandwich in half diagonally.
Cover the sandwiches with a damp cloth napkin until served.
Serve with lemon slices.
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