Smoked Salmon Sandwich

Smoked Salmon Sandwich

It’s almost as if this sandwich comes with a manual on what to say about it. Every time I serve it to anyone I get the exact same feedback about it, with exact same words. “This is tasty, very very tasty!” People are almost taken aback with how flavourful it is.

But besides being flavourful – it’s so easy to make and it works great for many purposes – lunch, dinner, potluck, etc. I often make it when I need to prepare a meal on short notice. I typically purchase a box of pre-portioned smoked salmon slices that could be defrosted in cold water in minutes.

This sandwich barely even requires a recipe. In short, you are simply flavouring cream cheese with flavours that compliment smoked salmon – capers, dill, lemon juice, etc., spreading it on toasted bread and topping it with veggies and smoked salmon. That’s it!

This was made for a potluck-style dinner party. If making ahead, don’t add watery veggies and forgo toasting your bread.

Hope you guys give this sandwich a try soon!

CategoryDifficultyBeginner

smoked salmon

Yields1 Serving
Prep Time10 mins

 3 slices of good bread per sandwich (I prefer dark Rye,) toasted
 smoked salmon slices
 couple of spoonfuls of cream cheese, room temp
 a teaspoon or so of Dijon mustard
 spoonful of sour cream or so (Greek yogurt or Mayo could be subsituted)
 splash of caper brine
 splash of lemon juice
 handful of capers
 some fresh dill
 salt and pepper to taste
 lettuce, for serving
 thinly sliced onions, for serving
 Any other veggies of choice, optional

1

Add cream cheese, some lemon juice, capers, some caper brine, fresh dill to the blender or a food processor. Blend until smooth. Taste and adjust the taste with any of the ingredients. Be careful and salt this lightly, as smoked salmon is quite salty. Adjust the consistency to make it more spreadable, while ensuring it's not runny, with some sour cream (or Mayo, yogurt, more caper brine.)

2

Spread the mixture over the toasted bread. Top with slices of smoked salmon, lettuce, thinly sliced onions, thinly sliced cucumbers and serve.

Some like adding tomatoes to this sandwich; but I personally don't as it slightly overpowers the taste and texture of smoked salmon.

For making ahead:
3

If you are making this ahead (for lunch or potluck,) don't toast the bread and don't add watery veggies like tomatoes or cucumbers.

Ingredients

 3 slices of good bread per sandwich (I prefer dark Rye,) toasted
 smoked salmon slices
 couple of spoonfuls of cream cheese, room temp
 a teaspoon or so of Dijon mustard
 spoonful of sour cream or so (Greek yogurt or Mayo could be subsituted)
 splash of caper brine
 splash of lemon juice
 handful of capers
 some fresh dill
 salt and pepper to taste
 lettuce, for serving
 thinly sliced onions, for serving
 Any other veggies of choice, optional

Directions

1

Add cream cheese, some lemon juice, capers, some caper brine, fresh dill to the blender or a food processor. Blend until smooth. Taste and adjust the taste with any of the ingredients. Be careful and salt this lightly, as smoked salmon is quite salty. Adjust the consistency to make it more spreadable, while ensuring it's not runny, with some sour cream (or Mayo, yogurt, more caper brine.)

2

Spread the mixture over the toasted bread. Top with slices of smoked salmon, lettuce, thinly sliced onions, thinly sliced cucumbers and serve.

Some like adding tomatoes to this sandwich; but I personally don't as it slightly overpowers the taste and texture of smoked salmon.

For making ahead:
3

If you are making this ahead (for lunch or potluck,) don't toast the bread and don't add watery veggies like tomatoes or cucumbers.

Smoked Salmon Sandwich

Make it Gluten-Free: serve on top of Gluten-Free bread, ensure all your ingredients are gluten free.

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