Makes 4 sandwiches
These are a cross between tea sandwiches and a Sunday morning bagel and lox. The ricotta is a little sweeter than cream cheese, and the sharpness of the pickles is a fine counterpoint. Grind the pepper coarsely for the pickles, so it adds some texture. The cucumber needs to marinate for a total of 20 minutes.
Ingredients
1/2 English cucumber (about 1/2 pound), cut into 1/4-inch rounds
Salt and coarsely ground black pepper
3 tablespoons white wine vinegar
1 cup ricotta (preferably whole milk)
1/4 cup thinly sliced chives
2 tablespoons capers, chopped
Freshly grated zest of 1 lemon (2 to 3 teaspoons)
8 thick slices crusty pumpernickel bread
4 ounces thinly sliced smoked salmon
1. Combine the cucumber, 1 teaspoon of salt and 1 1/2 teaspoons of pepper in a medium bowl and let the mixture marinate at room temperature for 15 minutes, tossing occasionally. Add the vinegar, toss to combine and let the mixture rest for 5 minutes.
2. While the cucumber is marinating, combine the ricotta, chives, capers and lemon zest in a medium bowl. Season lightly with salt and pepper to taste.
3. To assemble the sandwiches, spread the ricotta mixture equally on one side of each slice of bread. Top four of the slices with the salmon, then with the cucumber. Top with the remaining bread slices, cut the sandwiches in half, and serve.
NUTRITION Ingredients are too varied for a meaningful analysis.
