Grilled Smoked Salmon Panini with Red Onion Ribbons
Found this recipe on www.myrecipes.com, we just review it.
Grilled Smoked Salmon Panini with Red Onion Ribbons
These sandwiches are incredibly
versatile. Serve them as a hearty lunch, a light dinner or as hors
d'oeuvres. They can be assembled well ahead of time, making them perfect
for entertaining.
Ingredients
-
1 tablespoon
Champagne vinegar
-
3 tablespoons
fresh lemon juice, divided
-
3 teaspoons
Dijon mustard, divided
-
1 teaspoon
minced garlic
-
3 tablespoons
extra-virgin olive oil
-
Salt
-
Freshly ground black pepper
-
1
small red onion, halved and sliced paper-thin
-
6 ounces
cream cheese, softened
-
4 ounces
soft goat cheese
-
1/4 cup
thinly sliced green onions
-
1 tablespoon
chopped capers
-
1 teaspoon
grated lemon rind
-
1/4 teaspoon
freshly ground black pepper
-
1
loaf ciabatta, about 7 x 14 inches
-
8 ounces
hot-smoked salmon, flaked
-
3 cups
loosely packed baby spinach
-
Extra-virgin olive oil
Preparation
- Whisk together vinegar, 2 tablespoons lemon juice, 2 teaspoons
mustard, and garlic in a bowl. Slowly drizzle in 3 tablespoons olive
oil, whisking constantly, until mixture is slightly thickened. Add salt
and pepper to taste. Add red onion, tossing to coat. Let stand 30
minutes (can be made ahead and refrigerated).
- Combine cream cheese and next 4 ingredients. Stir in 1/4 teaspoon
pepper, remaining 1 tablespoon lemon juice, and remaining 1 teaspoon
mustard.
- Slice ciabatta horizontally into top and bottom halves. Spread cream
cheese mixture evenly on both pieces of bread. Arrange salmon in an
even layer over cheese on bottom half of bread; press salmon firmly into
cheese. Top with spinach and marinated red onion. Place top half of
bread on sandwich can be prepared in advance up to this point if kept
tightly wrapped and refrigerated 4 to 6 hours).
- Cut into 4 individual sandwiches. Heat panini maker or grill to
medium-high heat. Brush both sides of each sandwich with olive oil.
Grill about 5 minutes, or until crisp and browned. (If grilling, weigh
down sandwiches with a baking sheet topped with heavy canned goods.) Cut
each sandwich in half diagonally.
- Note: To serve as hors d'oeuvres, cut each grilled sandwich into 3 or 4 rectangles or "fingers."
Review
To be honest, I dindn't like the taste of it. The flavours of the sandwich didn't go together at all. But that's my opinion, may husband loved it! My conclusion: You love it, or you hate it.
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