“This,” as Helen Simpson maintains with a slew of modifiers, “makes an exceptionally moist delicious sandwich.” It also is economical for a smoked salmon preparation because cheap trimmings are fine and they are extended with the addition of heavy cream.
- ¼ lb smoked salmon trimmings
- about 1 ¼ cups heavy whipping cream
- 2 oz Scotch whisky
- ½ teaspoon white pepper
- ¼ teaspoon grated mace
- whole wheat (brown) bread
- soft butter for the bread
- 2 oz thinly sliced smoked salmon
- more white pepper
- lemon wedges
- Puree the salmon trimmings with half the cream, the whisky, pepper and mace in a food processor or blender.
- Whip the remaining cream until stiff and fold it into the salmon mixture.
- Butter the bread and spread the salmon mixture on it, then top it with a slice of salmon and season with a little more white pepper.
- Press another slice of buttered bread onto the salmon, remove the crust and slice each sandwich in half on the diagonal.
- Serve with lemon wedges.
-The number of sandwiches the recipe supplies will depend on how thickly you choose to spread the salmon mixture; figure on four as a baseline.
-The recipe is lifted from Simpson’s London Ritz Book of Afternoon Tea (New York 1986). She recommends covering “the sandwiches with a clean cloth which has been wrung out in cold water until you are ready to serve them.” (Simpson 25)
-To make the sandwiches lighter and add a slight touch of the tart, substitute crème fraiche for the cream used to bind the salmon mixture.