Smoked Salmon Sandwich
|Smoke salmon spread||1⁄2 Cup (8 tbs)|
|Red onion||1⁄2 Small, thinly sliced, separated into rings|
|Ice water||1⁄2 Cup (8 tbs)|
|Baguette french bread||1 Pound (1 Piece)|
|Tomato||1 , thinly sliced|
|Thin cucumber slices||1 Cup (16 tbs)|
|Drained capers||1 1⁄2 Teaspoon|
Prepare Smoked-Salmon Spread; set aside.
In a small bowl, soak onion rings in ice water 15 minutes.
Drain; pat dry with paper towels.
Split bread lengthwise, but do not cut through.
Open carefully; pull out center of loaf, leaving a 1/2-inch shell.
Spread salmon mixture evenly into halves.
Layer tomato slices over bottom half of loaf.
Top with cucumber slices, then drained onion rings and capers.
Close sandwich and gently press together.
Secure with wooden skewers or picks.
Serving size: Complete recipe
Calories 1401 Calories from Fat 186
% Daily Value*
Total Fat 20 g31.3%
Saturated Fat 5.1 g25.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2506.6 mg104.4%
Total Carbohydrates 236 g78.7%
Dietary Fiber 3.2 g12.8%
Sugars 6.8 g
Protein 61 g122.9%
Vitamin A 22.7% Vitamin C 33.4%
Calcium 6.3% Iron 3.5%
*Based on a 2000 Calorie diet