Delicious green salmon sandwiches!
I really love mezedes, small bites, fingerfood and generally the variety of different kind of food that make a whole –or not some times! This is a trap! You can eat without limits, uncertain of the quantity of all the things you have swallowed, but I guess I overlook this fact.
So, when I’m invited to a party, I usually ask “what do you want me to cook?” and the usual answer is “whatever you want!”. And I did what I wanted to do, to my favourite’s cousin party Despina: these delicious green from parsley salmon sandwiches which are easily made, eaten cold and can be prepared from the day before and make an impression to your buffet!
From Realfood magazine, May 2010, with a slight personal touch!
I multiplied the original dosage, cut in four and not in two every toast and got 40 little triangle ones.
- 20 slices of white bread without crust
- 2 small fresh green onions (the original recipe calls for 1 dry medium onion, you can use whatever you want)
- 10 finely chopped pickled gherkins
- 200 gr finely chopped smoked salmon, sprinkled with some drops of lemon juice
- 2-3 tbsp mayonnaise, plus 1-2 tbsp more for the external spreading at the end
- Finely chopped parsley (almost half bunch)
- Finely chop the onions (if you use dry one, cut it in four, let it in the fridge for one night, strain it and then chop it)
- Mix together the onions, salmon, pickles, pepper and 2-3 tbsp of mayonnaise.
- Share this mixture to 10 bread slices, cover them with the rest of the bread and slightly press them to get stuck
- Cut each toast diagonal in two or four triangles with a big knife and spread a little bit of mayonnaise to each of the three sides.
- Pour the parsley in a plate and then put each triangle in it to have the parsley stuck all over the three sides.
Store them in the fridge until their time comes!