Because we use salmon roe, this qualifies as a seafood recipe. You’ll notice the #INTHESHELL tab. Seafood is, we think, underused and underrated, especially with the current craze over BBQ and pork belly. To encourage fish cookery, we invite bloggers to submit guest seafood posts. Think about it. Now on to today’s item.
Before you start thinking we’re all fancy and have a fridge full of fancy stuff, I should say that we catered a party Sat., which explains the presence of a four-ounce jar of salmon roe in the fridge. As it happens, we did something different with the roe, but should you find yourself with a jar of the stuff, you could do worse than make a little tea sandwich.
Salmon roe is nature’s gift to the hors d’oeuvre world (see previous post on salmon roe sushi): a bouncy, bright burst of brininess the color of a Wyoming sunset. (We were just in Jackson Hole.) We use it almost as often as we do cucumbers, another bedrock of the hors d’oeuvre universe. Mild, crisp, pretty, likeable, easy to slice and dice, cucumbers are made for little bites. Conveniently, roe and sushi marry well, an arrangement beneficial to both caterer and grazer.
And who doesn’t like a good tea sandwich, particularly of the cucumber variety? It doesn’t get simpler: a round of cucumber, a piece of brown bread, and some cream cheese. But it works. If you have it around, a little salmon roe on top is quite delicious. Just spoon it over, you don’t have to get elaborate.
But we happen to have a drawerful of ring molds and tiny spoons, so why not get fancy?
(NOTE: Most stores sell cocktail bread (I think). If not, just use regular-sized. Cream cheese also works, but it should be softened so that it spreads. If you buy the cocktail loaf, you’ll have about 30 slices remaining. Make more cucumber tea sandwiches minus the roe.)
Salmon Roe and Cucumber Tea Sandwiches
½ medium cuke, peeled, sliced thinly, about ¼ inch
8 slices pumpernickel, rye, white cocktail bread (see NOTE)
½ cup sour cream (see NOTE) mixed with 1 tablespoon horseradish
2 tablespoons oil of any kind
4 oz salmon roe
few sprigs dill for garnish
- Grab a 1 ½ inch ring mold and brush inside with a little oil. Lay a slice of the bread on a cutting board and top with 1 teaspoon of the sour cream. Top with a cucumber right in the center and press lightly.
- Place the mold on top and push down, cutting through. Leaving it in place, use a little spoon to add 2 teaspoons of roe onto the cuke and spread gently into a single layer.
- For the tricky part, remove the ring: run a paring knife around the bread to loosen and remove the ring without disturbing roe. Garnish center with a sprig of dill. Repeat. Refrigerate until cold and serve.