Description
A quick and fancy smoked salmon sandwich with cream cheese, herbs, and crunchy toppings, perfect for brunch or lunch.
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 – 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
Keep everything cold, slice the onion thinly, and use a sharp serrated knife to avoid squashing the sandwich when cutting.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
Keywords: sandwich, smoked salmon, brunch, easy recipe, cream cheese