Ingredients
3 salmon steaks (about 2 1/4 pounds total)
1 1/2 loaves whole-grain bread, thinly sliced
4 cups water
1/4 cup finely grated fresh horseradish
1 1/2 cups nonfat sour cream
1 teaspoon coarse salt
36 spears asparagus (about 3 pounds), ends trimmed
1 onion, peeled and cut in half
5 sprigs fresh flat-leaf parsley
5 sprigs fresh thyme
1 bay leaf
20 whole black peppercorns
Preparation
Place water, onion, parsley, thyme, bay leaf, and peppercorns in a medium pan set over high heat; bring to a boil. Reduce heat to medium-low, add salmon, cover, and allow to simmer until the salmon is cooked through, about 8 minutes. Remove salmon from water; when cool enough to handle, flake salmon into small pieces, and transfer to a medium bowl. Add horseradish, sour cream, and salt; stir to combine. Set mixture aside.
Fill a large bowl with ice and water; set aside. Bring a wide, shallow pan of water to a simmer over medium heat. Add asparagus; let simmer until tender, about 3 minutes. Transfer to the ice bath; let cool. Transfer to a cutting board, and slice the asparagus in half lengthwise; set aside.
Assemble the sandwiches: Spread reserved horseradish-salmon mixture onto each slice of bread. Top half the slices with six asparagus-spear halves, then cover with the remaining slices of bread. Trim crusts, cut each sandwich into four triangles, and serve immediately.
