Smoked Salmon Sandwich

Name: Smoked Salmon Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 1 servings
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

Written by Ellen Published on April 11, 2019 in

CategorySandwichesDifficultyBeginner

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

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.)

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:

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.