Smoked Salmon Sandwich

Smoked Salmon Sandwich

Author: Sara Smith Prep Time: 10 minutes
Cook Time: 5 minutes Total Time: 15 minutes
Yield: 2 servings Category: LUNCH Cuisine: American Diet: Pescatarian

Ingredients

  • 4 slices rye bread or whole wheat bread
  • 4 oz whipped cream cheese
  • 1 tbsp fresh chives, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp lemon zest
  • Salt and freshly ground black pepper to taste
  • 6 to 8 slices high quality smoked salmon (about 4 oz)
  • 1/2 small red onion, thinly sliced
  • 1 cup baby arugula or watercress
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Instructions

  1. In a small bowl, mix together the whipped cream cheese, chives, dill, lemon zest, salt, and pepper until well combined. Set aside.
  2. Toast the bread slices until lightly golden brown. Let cool slightly.
  3. Spread a generous layer of the herb cream cheese mixture on each slice of toasted bread.
  4. Arrange the smoked salmon slices evenly over the cream cheese on two of the bread slices.
  5. Top with red onion slices and a handful of arugula or watercress.
  6. Place the remaining bread slices cream cheese side down on top of the fillings and press gently to adhere.
  7. Using a sharp serrated knife, carefully cut off the crusts from each sandwich and cut each sandwich in half diagonally to form triangles or into three rectangular finger sandwiches.
  8. Serve the smoked salmon sandwiches immediately arranged on a platter. Enjoy!

Notes

  1. For best texture, assemble right before serving. Suitable for scaling up for parties or making smaller for individual servings.