Open Faced Salmon Spread Sandwich with Fresh Dill, Red Onion and Tomato

            This is comfort food at its finest and makes for a fantastic tasting sandwich. Here is the recipe I use for the smoked salmon spread

12 ounces of smoked salmon (I use a center cut fillet)
2 8 ounces blocks of cream cheese at room temperature
1/2 cup of capers or to taste.
3 teaspoons of chopped fresh dill.
1/2 cup of heavy whipping cream (I use half and half)
4 Tablespoons chopped green onions.
6 dashes of Worcestershire sauce or Henderson's Relish
6 drops of hot pepper sauce (I use Tabasco chipotle sauce)
1 large squirt of lemon juice from a half of a lemon

Add all ingredients to a food processor and blend to your liking leaving the mixture as chunky or as smooth as you wish. I suggest chilling the spread for at least 4 hours for the flavors to blend and improve.

When I buy my smoked salmon, I always choose the smoked salmon from Odenthal's meats out of Heidelburg Minnesota. They smoke the salmon in house, and they do an exceptional job with it.

When building the sandwich, I use the herb topped miniature  focaccia breads from the Hy-Vee grocery store, I split the bread in half, spread on the salmon spread, and top with fresh dill, thinly sliced red onion and sliced tomato and serve it open faced


   

Taken in: United States / Minnesota / Farmington (show map)

Taken on: February 4, 2023

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Camera:	Apple iPhone 13 Pro
Aperture:	f/1.5
Exposure Time:	0.017 sec (1/60)
Focal Length:	5.7mm
ISO:	160
Exposure Bias:	0 EV
Flash:	Off, Did not fire
Exposure Program:	Program AE
Exposure Mode:	Auto
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