better late than never – cured salmon!

Good morning readers.  I know I was supposed to post this yesterday, but somethings came up and now it is Sunday morning… oops!

If you have time, try out our home cured fish recipe over at sportslgutton.  If not, head over to the store and grab some smoked or cured salmon.

To look stylish, without spending more than 10 minutes in the kitchen (without turning the stove or oven on), crank out some of these substantial, but delicate cured salmon apps.

This is just a list of the ingredients, I did not include amounts since it is very easy to adjust this to the number you need to serve and the size of each individual serving.  The Fitness Bread, typically about 6″ long slices, can be sliced in half or in quarters depending if you want more of an open face sandwich or Hors d’œuvre.  The sour cream and herbs can be mixed a few hours ahead.  You would not want the shallots to sit for more than 30-40 minutes or they will taste too pickled.

cured salmon open-faced sammies

  • fitness bread (it is a thin sliced, dark, dense bread that contains rye and can be found in most grocery stores – a dense, thin pumpernickel or rye can be subbed, or even wasa crackers)
  • cured/smoked salmon
  • butter lettuce, leaves separated, washed, and dried
  • sour cream (regular or reduced fat, doesn’t matter)
  • herbs, finely chopped (either all dill or a mix of any of the following – dill, chives, parsley, tarragon, thyme, marjoram)
  • shallot (thinly sliced)
  • red wine vinegar
  • capers, drained and rinsed (optional)
  • tomatoes (optional, sliced larger tomatoes can be used, as well as cherry or grape tomatoes)
  1. Mix sour cream and the herbs.  Taste the mixture to add more herbs to taste.  Also, if desired season with pepper.  Refrigerate until ready to assemble.
  2. You only need a few rings of finely sliced shallot per sandwich/serving.  Place the finely sliced shallot in a small bowl and cover with red wine vinegar.  Sprinkle in a little salt and then squeeze the shallots with your fingers a bit (they should still retain their shape, not become a paste or anything like that).  This slight mashing helps them to marinate more quickly.  Set aside until ready to assemble.
  3. Slice the Fitness Bread into the desired size and arrange in a single layer on your serving platter/dish/tray.  Note if you are subbing another type of bread, like pumpernickel, it may come in small squares instead of larger slices and would not need to be sliced.
  4. Depending on the size of your salmon slices, cut any that are too big to fit on the bread.
  5. Now you are ready to assemble.  Drain the vinegar off of the shallots and grab the sour cream mix from the fridge.
  6. Smear a thin layer of the sour cream on each piece of bread.
  7. Top the sour cream with a lettuce leaf.
  8. Smear the leaves with a bit more sour cream.
  9. Top with a salmon slice, if using sliced tomatoes place a slice on top or underneath the salmon (whatever looks better), and finally top with a few rings of shallot.
  10. If desired sprinkle some capers over the top, and/or place a sprig of dill or any other herb on the sandwiches.  If using cherry tomatoes, slice in half, sprinkle with a little salt and serve alongside the sandwiches.
  11. Serve with some sparkling wine!   

Have leftover cured or smoked salmon?  Breakfast is right around the corner!


 salmon and goat cheese scramble

serves 2

  • 3 whole eggs (you can adjust the amount of eggs to egg whites to suit your taste or diet)
  • 2 egg whites
  • 1 tablespoon sour cream (regular or reduced fat, doesn’t matter)
  • 2 scallions, finely chopped
  • 1 tablespoon grated Parmigiano cheese
  • 1/4 – 1/2 teaspoon of orange, lemon or lime zest
  • 2 tablespoons goat cheese
  • salt and pepper
  • 2 slices of fitness bread, toasted
  • cooking spray
  • 1/4 cup or more of thinly sliced/julienned cured or smoked salmon
  1. Heat a skillet over medium low.  I like my scrambled eggs to cook more slowly.  To facilitate that, I use a smaller skillet, so the layer of the eggs in the pan is thicker.
  2. Spray the pan with cooking spray (or if your feeling feisty, use butter instead) and add the scallions.  Cook until just softened, about 1-2 minutes.
  3. Meanwhile, beat the eggs, egg whites, and sour cream. Season with salt and pepper.
  4. Add the cooked scallions to the egg mixture and stir. 
  5. Spray the skillet with some more cooking spray and the egg mixture.  I stir scrambled eggs often, this makes the egg “curd” smaller and the eggs softer (more custardy).
  6. While stirring, sprinkle on the Parmigiano cheese and the orange.
  7. When the eggs are almost set, or almost to your desired degree of doneness sprinkle on the goat cheese.  Cook a little more until eggs are done.
  8. Remove from heat and sprinkle on the salmon.
  9. Serve the eggs over the slices of toast.

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