Smoked salmon- two ways

It's beginning to look and feel a lot like Christmas this side of the pond. Temperatures have significantly dropped and a white Christmas is predicted for London this year. We did have our tiny stint with snow recently, but thanks to a drunken night out, I happily missed the snowfall (or flurries??) by sleeping in late. It wasn't that strong in Central London and since it didn't even settle on the ground, there was no proof that it actually snowed. I was, needless to say, a bit bummed that I missed the first snow fall of the season, and added to it was everyone flaunting snow pics and status updates on FB. I am praying it does snow like crazy one of these days, much to the husbands annoyance :)

I know we are all running around trying to get gifts sorted in time for the big day. If you want some cool Christmas gift ideas visit The Handpicked Collection online store for some inspiration. The pretty heart shaped chopping board in the pic was my Christmas gift from the lovely people over at The Handpicked Collection. Also, they have launched The Handpicked Food Store online which features award winning smoked salmon and other fine foods from artisan British producers, handpicked by food experts. I was sent a smoked salmon taster to review from the store, and I decided to go ahead and use it wisely in a dish, or two.

Smoked salmon-cream cheese sandwich (makes 4 finger sandwiches)

 

Smoked salmon- 3 to 4 thin slices

Green cucumber- peeled and sliced into 8 small rounds

Whole wheat bread- 2 slices (use white if preferred)

Cream cheese- 2 tbsp

Chives- 1 tsp, finely chopped

Salt and pepper- to season (optional)

Mix together the cream cheese and chives and spread the mix on the sandwich slices.

Top with smoked salmon slices. Trim to required length, if necessary.

Place the cucumber rounds on top of the salmon and season with salt and pepper.

Finally, top with the remaining bread slice, cheese side facing downwards.

Using a serrated knife slice the sandwich into quarters and serve with some crisps.

Notes: Use a mayo-chive mix if you don't have cream cheese.

Slice off the edges from the bread if you want to, but we keep it on 

You can flavour the cream cheese with lemon, garlic, parsley etc etc.

Smoked salmon breakfast bruschetta (makes 2)

 

Sour dough bread- 2 slices, toasted just before assembling

Butter- 2 tbsp

Eggs- 2, well beaten

Tomato- 1 small, cut into rounds

Salt and pepper- to taste

Chutney- 2 tsp (optional)

Smoked salmon- 2 thin slices, diced into long strips
Chives- finely chopped, to garnish

Heat a non stick frying pan and melt 1 tbsp of butter.

When bubbling, add the tomato rounds and fry on medium heat till done and slightly charred. About 3 to 4 minutes.

Flip the rounds and fry for a further 3 to 4 minutes.

Remove with a slotted spoon and drain on paper towels. Season with enough salt and pepper.

Into the same frying pan, add the eggs and scramble till the eggs are cooked, but don't dry it out too much.

Season with salt and pepper, give a final stir and transfer to a bowl.

To assemble, place the toasted bread on to serving plates and butter them well using the remaining butter.

Add a layer of chutney (if using) and spread it as evenly as possible.

Top with the grilled tomato followed by scrambled egg and slices of smoked salmon

Drizzle some of the chutney on top of the salmon, garnish with chives and serve immediately.

With thanks to The Handpicked Collection and Handpicked Food Store for samples