Mini Club Sandwiches with Salmon Carpaccio and Maple
Elevate your appetizer game with these delightful Mini Club Sandwiches with Salmon Carpaccio and Maple—perfect for entertaining or a sophisticated snack. Featuring layers of buttery salmon carpaccio, creamy avocado, zesty lemon-infused cream cheese, and fresh mixed greens, all nestled between lightly toasted baguette slices, this recipe is a harmonious blend of textures and flavors. A drizzle of maple syrup adds just the right touch of subtle sweetness, making these mini sandwiches irresistibly unique. Quick to assemble in just 15 minutes, they’re ideal for any occasion, whether it’s a casual gathering or a chic soirée. Garnish with fresh dill for an elegant finish and serve immediately for peak freshness. Dive into this gourmet creation that’s equal parts elegant and easy to make!
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Recipe Information
Ingredients
- 4 slices Fresh baguette or sandwich bread
- 100 grams Salmon carpaccio
- 1 whole Avocado
- 1 cup Mixed salad greens
- 100 grams Cream cheese
- 1 tablespoon Maple syrup
- 1 teaspoon Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil
- 2 sprigs Fresh dill (optional, for garnish)
Instructions
Slice the baguette or sandwich bread into 8 even pieces if using a small baguette, or trim larger sandwich slices into 8 small squares to create mini sandwich bases.
Toast the bread slices lightly in a toaster or oven until they are just golden and crisp. Set aside to cool.
In a small bowl, mix the cream cheese with lemon juice, salt, and black pepper to taste. This will serve as the spread for the sandwiches.
Peel and pit the avocado, then mash it in a separate bowl with a fork until smooth. Add a drizzle of olive oil and a pinch of salt for flavor.
Lay out half of the toasted bread slices and spread an even layer of the seasoned cream cheese on each slice.
Top the cream cheese layer with a small amount of mixed salad greens, ensuring they are neatly placed on the bread.
Add a slice or two of salmon carpaccio over the greens on each base, folding them gently to fit if needed.
Drizzle a small amount of maple syrup over the salmon layer on each sandwich for subtle sweetness.
Spread the mashed avocado onto the remaining toasted bread slices. Then, place them avocado-side down onto the salmon layer to form mini sandwiches.
Optional: Garnish each sandwich with a small sprig of fresh dill for extra flavor and visual appeal.
Serve immediately or cover and refrigerate for up to 2 hours before serving.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.6 g | 110% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 156 mg | 52% | |
| Sodium | 2582 mg | 112% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 20.5 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 13.2 mcg | 66% | |
| Calcium | 187 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
