Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Recipe

A New York Breakfast

Christopher Hirsheimer

Servings:4

There’s something about the combination of silky smoked salmon, soft cream cheese, crunchy onion and juicy tomato that is more than the sum of its parts. In this recipe, excerpted fromThe Food You Crave, thinly sliced pumpernickel takes the place of the massive bagel (which is equivalent to 4 to 5 pieces of bread) for a sensible breakfast that’s simple, sophisticated, modern, and classic all at once.

betway电子竞技俱乐部

  • 8 pieces thin pumpernickel bread (3-1/2 inches square)
  • 1/4 cup whipped cream cheese
  • 8 oz. thinly sliced smoked slamon
  • 1/2 red onion, thinly sliced
  • 1/4 English cucumber, thinly sliced
  • 2 medium ripe tomatoes, cored, seeded, and diced
  • 2 tsp. chopped fresh chives
  • Salt and freshly ground black pepper to taste

Nutritional Information

  • Calories (kcal) : 222
  • Fat (g): 7
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 26
  • Sodium (mg): 760
  • Carbohydrates (g): 24
  • Fiber (g): 4
  • Protein (g): 15

Preparation

  • Toast the bread, then spread 1-1/2 tsp. of cream cheese on top of each piece. Put a slice of smoked slamon, a couple of slices of onion, a slice or two of cucumber, and about 1 Tbs. of chopped tomato on top. Sprinkle with the chives and season with salt and pepper.

Reviews

Rate or Review

Reviews (1 review)

  • sbsbea| 01/11/2009

    Excellent basic smoked salmon sandwich. I used regular slices of toasted Pumpernickel Rye bread, subbed green onions for the chives (didn't have chives available), and added capers. Hubby ate 2 sandwiches in minutes.

Rate this Recipe

Write a Review

下载必威体育馆

View All

Connect

按照烹饪你的罚款favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.