Wednesday, November 30, 2016

Smoked Salmon Fingerwiches




Of all the unexpected food items you might find in my luggage to Bombay, is smoked salmon. I worry this delicacy might not survive the trip across oceans and mountains, but I am pleasantly delighted! We bring the surprising to India with Pam in mind. Though much of these gourmet items are available at fancy food stores in India for a whopping rupee price. My ma in law does enjoys these delicacies, hence the effort.

Cream cheese and smoked salmon, one of the most enduring marriages, is not my first choice. Sadly, I have forgotten the the Philly cheese package. But I carry some Boursin. And this proves to be an unusual base for these bread fingers. The mix and match concept seems to work like a charm. The first package of salmon fingers disappear in a trice!!


SMOKED SALMON FINGERWICHES 
Makes 12-14 


4-5 Brown Bread slices
1/4 cup Boursin or Cream Cheese
4-5 oz Smoked Salmon cut in thin slices
Cilantro 


Bring Boursin or cream cheese and smoked salmon to room temperature. It makes spreading easier.






Cover each slice with a generous tablespoon of cheese. Use a thicker layer of cheese if you so desire. 

If you would like a daintier version of these fingers, trim crusts off slices before spreading the cheese.




Cut bread horizontally into three fingers.

Cover bread fingers with smoked salmon.




Garnish with cilantro.




Cover with plastic wrap and refrigerate if not serving immediately.

These make great appetizers or a light lunch accompanied by a salad.



The second package too disappears in a thrice!! Neighbors and family enjoy some of Mum's spoils . It's all about spreading fingers of happiness.