Smoked Salmon Sandwich (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 slices rye bread or whole wheat bread
02 -
4 oz whipped cream cheese
03 -
1 tbsp fresh chives, finely chopped
04 -
1 tbsp fresh dill, finely chopped
05 -
1 tsp lemon zest
06 -
Salt and freshly ground black pepper, to taste
07 -
6-8 slices high-quality smoked salmon (about 4 oz)
08 -
1/2 small red onion, thinly sliced
09 -
1 cup baby arugula or watercress
# Instructions:
01 -
In a small bowl, mix together the whipped cream cheese, finely chopped chives, dill, lemon zest, salt, and pepper until well combined. Set aside.
02 -
Toast the bread slices until they're lightly golden brown. Allow them to cool slightly before assembling the sandwiches.
03 -
Spread a generous layer of the herb cream cheese mixture on each slice of toasted bread.
04 -
Arrange the smoked salmon slices evenly over the cream cheese on two of the bread slices. Top with thinly sliced red onion and a handful of arugula or watercress.
05 -
Place the remaining bread slices, cream cheese side down, on top of the fillings and press gently to adhere everything together.
06 -
Using a sharp serrated knife, carefully cut off the crusts from each sandwich if desired. Cut each sandwich in half diagonally to form triangles, or into three rectangular finger sandwiches. Serve immediately, arranged on a platter.
# Notes:
01 -
For the best flavor, use high-quality smoked salmon and fresh herbs.
02 -
The herb cream cheese can be made up to 2 days ahead and stored in the refrigerator.
03 -
For a more substantial meal, serve with a side of soup or a light salad.