Cucumber and Smoked Salmon Sandiwches with Horseradish Butter
Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Smoked Salmon | 100g cooked | 208 |
| Butter | 1 tbsp (14g) | 102 |
| Wheat Bread | 1 slice (30g) white | 79 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup lightly salted butter at room temperature
- 1 tablespoon white prepared horseradish
- 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh dill
- 1/2 teaspoon salt
- 8 squares pumpernickel or wheat bread
- 1/2 medium English cucumber, sliced thin
- 4 ounces sliced smoked salmon
Directions
Combine butter, horseradish, chives, dill, and salt and mix well. Spread each piece of bread with 1 tablespoon of the butter mixture Place 1 ounce of sliced salmon on four of the bread slices.
Top with thinly sliced cucumber and another piece of bread. Press firmly and cut off crust around sandwiches. Cut each whole sandwich into four squares or triangles, or with a round, crescent or star cutter, if desired. Keep tightly wrapped until serving.