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Norwegian Smoked Salmon Tea Sandwich

Preparation Time: 20 Minutes
Cooking Time: Varies
Serving Size: 12

Nutrition Facts

Calories: 640
Total Fat: 38g
Carbohydrates: 51g
Cholesterol: 90mg
Fiber: 12g
Sodium: 1780mg


3/4 cup butter, softened
1 tablespoon chipotle chilies in adobo, pureed
3 tablespoons chives, chopped
48 each cornbread, 1/2" thick, cut in triangles
3/4 cup cream cheese, softened
6 cups lentils cooked to package directions
2 tablespoons lime juice
1 teaspoon lime zest
6 cups mixed greens
1/4 cup mustard
3/4 cup olive oil
1/2 cup raspberry vinegar
1/2 cup red pepper, finely chopped
to taste salt
3 tablespoons shallots, finely chopped
as needed watercress sprigs


1. To make the lime-chili cream cheese, combine cream cheese, butter, chipotle chilies, lime juice, lime zest, red pepper and salt to taste. Hold refrigerated until needed.

2. To make the lentil salad, prepare the vinaigrette by combining the raspberry vinegar and mustard. Whisk in olive oil and stir in chives, shallots and lentils. Hold refrigerated until needed.

3. For each serving, spread 1 tsp. lime-chili cream cheese on each of 4 triangles of cornbread. Top each piece of cornbread with ˝ oz. Norwegian Smoked Salmon roses, and a sprig of watercress. Arrange the sandwiches around the plate. Place ˝ cup lentil salad in the center of the plate. Top with ˝ cup mixed greens.

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