Description
A fancy yet easy smoked salmon sandwich that combines creamy, salty, herby, and peppery flavors in about ten minutes.
Ingredients
Scale
- 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
Instructions
- In a small bowl, mix together the whipped cream cheese, chives, dill, lemon zest, salt, and pepper until well combined. Set aside.
- Toast the bread slices until lightly golden brown. Let cool slightly.
- Spread a generous layer of the herb cream cheese mixture on each slice of toasted bread.
- Arrange the smoked salmon slices evenly over the cream cheese on two of the bread slices.
- Top with red onion slices and a handful of arugula or watercress.
- Place the remaining bread slices cream cheese side down on top of the fillings and press gently to adhere.
- 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.
- Serve the smoked salmon sandwiches immediately arranged on a platter. Enjoy!
Notes
For best texture, assemble right before serving. Suitable for scaling up for parties or making smaller for individual servings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Brunch
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 45mg
Keywords: smoked salmon, sandwich, brunch, easy recipes, quick snacks