Feast BBQ's Southern appetizers: Smoked Salmon Tea Sandwiches



Posted on August 22, 2012 at 11:24 AM

Updated Wednesday, Aug 22 at 3:18 PM

Feast BBQ is at 116 West Main Street in New Albany.

They cater Burlap, Boots & Brooches on August 23 at Dress & Dwell and Colokial in New Albany.


Smoked Salmon Tea Sandwiches with Benedictine, Pickled Red Onions, and Frisee on Multigrain


Pickled Red Onions

2 Cups Red Wine Vinegar (5% Acidity)

1 Cup White Sugar

1 Cup Water

2 Whole Red Onions, halved and then sliced from top to bottom in 1/4in slices

2 Bay Leaves

6 Whole Black Peppercorns


Place onions in a non-reactive container. Mix together Red Wine Vinegar, White Sugar, and water. Place in a pot and bring to a boil. Add in Bay Leaves and black peppercorns. Quickly pour boiling liquid over onions. Place in your refrigerator and chill overnight.



3 Cucumbers, Peeled, seeded and sliced into 1/4in segments.

8oz Whipped Cream Cheese, at room temp.

1/4 White Onion, finely chopped.





Take the sliced cucumbers and add 3 tablespoons of sugar and 1 tablespoon of salt. Mix well. Let sit for 45 minutes, pour off excess moisture. Add cucumbers and onion to a food processor and blend throughly. Remove from food processor and mix into cream cheese. Add salt and cayenne to taste.


Sandwich Assembly


On a nice multigrain bread spread benedictine thinly, top with enough smoked salmon to cover and then lay on 5-10 pickled onion pieces. In a small boil dress your frisee with a splash of good olive oil, salt and pepper. Place a small amount of the frisee on top of the pickled onions. Spread the benedictine on another slice of bread and complete the sandwich. Cut off the crusts with a sharp knife and slice into 4 triangles. 

Serve to people you enjoy spending time around as they'll be back.