Smoked Salmon-Egg Salad Sandwiches

Smoked Salmon-Egg Salad Sandwiches
Staff Writer

Hollis Wilder

I love how this grown-up egg salad is beautifully contained by the Scottish smoked salmon wrapper and sandwiched with pumpernickel on the top and bottom. Cold-smoked salmon makes an excellent substitute for the Scottish and is available in most supermarkets. Both of these are a good choice because of their mild fish flavor. Also note that no salt is needed, as the salmon already has plenty to share. These mini meals are remarkably adaptable, delicious for breakfast, lunch, or as part of a buffet. Serve with a green salad and a light dressing for a refreshingly complete meal. 

Click here to see more recipes for your cupcake pan. 

12
Servings
144
Calories Per Serving
Deliver Ingredients

Ingredients

For the egg salad

  • large eggs
  • 1/3  Cup  mayonnaise
  • 2  Teaspoons  Dijon mustard
  • 1  Tablespoon  chopped capers plus one tablespoon caper brine
  • 1  Tablespoon  finely chopped shallot
  • 1  Tablespoon  chopped dill
  • Freshly ground black pepper, to taste
  • packet unflavored gelatin

For the bread wrapper

  • 12  thin slices pumpernickel bread
  • 2  Tablespoons  unsalted butter, softened
  • 12  sprigs dill
  • 16  Ounces  Scottish or cold-smoked salmon, thinly sliced
  • 1  Tablespoon  chopped dill, for garnish

Directions

For the egg salad

In a medium saucepan, cover the eggs by 2 inches with cold water and bring to a boil. Turn off the heat, cover, and let rest for 10 minutes. Drain and rinse the eggs in cool water. Peel the eggs under running cool water. 

Place the peeled eggs in a medium bowl along with the mayonnaise, mustard, capers and brine, shallots, dill, and pepper to taste. Whisk to bring all of the flavors together, mashing the eggs so they remain textured, not smooth. Sprinkle the gelatin over the egg salad and mix thoroughly. 

For the bread wrapper

Using a 2-inch round cookie or biscuit cutter, cut each slice of bread into 2 circles, for a total of 24. Butter 12 of the circles, on 1 side only, with a layer of butter. Place 1 sprig of dill on each buttered slice and press it so it sticks. 

Line a 12-well classic cupcake pan with plastic wrap by overlapping 2 long pieces of plastic wrap along the center of the pan, leaving a 3-inch border of plastic wrap overhanging all sides of the pan. Line the wells with the smoked salmon, allowing the salmon to hang over the edges of the pan by 2 inches. I use 1 ½ slices per well, but the quantity will vary depending on the size of the slices and what size muffin pan you are using. If the bottoms of the well are not completely covered, cut smaller pieces of the salmon to fill them in. Add 1 round of bread, buttered side down, to each well. 

Distribute the egg salad among the wells and top with the second piece of bread. Fold the salmon over the bread, and then wrap the pan in another layer of plastic wrap, pressing down on each well to compact the contents. Chill for 2 hours or up to 2 days. Remove the top layer of plastic wrap, then lift up on the edges of the plastic wrap lining the wells of the pan to remove the mini sandwiches. To serve, invert the sandwiches and garnish with a pinch of fresh dill, if desired. 

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
5g
21%
Cholesterol
30mg
10%
Carbohydrate, by difference
3g
2%
Protein
8g
17%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
13mg
1%
Choline, total
29mg
7%
Fluoride, F
1µg
0%
Folate, total
8µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
65mg
9%
Selenium, Se
6µg
11%
Sodium, Na
124mg
8%
Water
29g
1%
Zinc, Zn
2mg
25%

Smoked Salmon Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Smoked Salmon Cooking Tip

When preparing appetizers try to avoid repetition of similar foods and flavors - aim for variety in textures, colors, and cooking methods.

Smoked Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.

Around the Web