Smoked Salmon Sandwiches
  • ¼ pound smoked salmon, chopped fine
  • 1 cup heavy cream, divided
  • 2 Tablespoons whiskey
  • ½ teaspoon white pepper
  • ¼ teaspoon grated nutmeg
  • Whole wheat bread slices
  • Softened butter for spreading on bread
  • 2 ounces smoked salmon, cut into paper-thin slices
  • Additional white pepper for dusting
  1. In a mixing bowl, place the chopped salmon and ⅔ cup of the cream. Toss well to absorb into the salmon, then press through a mesh sieve to remove the cream, but some will stick to the salmon. Return coated salmon to bowl and discard cream. Add the whiskey, ½ teaspoon white pepper, and nutmeg to bowl. Mix well, cover bowl, and chill.
  2. When ready to serve, whip the remaining ⅓ cup cream until stiff peaks form. Fold into the chilled mixture a little at a time to make the filling.
  3. Lay slices of bread out on work counter and butter 2 slices on one side. Spread on some of the filling, then some of the paper-thin salmon slices, dust with a little more white pepper, and top with another slice, buttered side down. Cut off crusts then slice into triangles. Repeat with remaining ingredients and bread slices. Serve with tea.
Recipe by The Culinary Cellar at