Smoked Salmon Sandwich (Print Version)
# Ingredients:
→ Bread
01 -
4 slices rye bread or whole wheat bread
→ Spread
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
→ Fillings
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, chives, dill, lemon zest, salt and pepper until well combined. Set aside.
02 -
Toast the bread slices until lightly golden brown. Let cool slightly.
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 red onion slices 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.
06 -
Using a sharp serrated knife, carefully cut off the crusts from each sandwich. Cut each sandwich in half diagonally to form triangles, or into three rectangular finger sandwiches. Serve immediately on a platter.
# Notes:
01 -
For best results, use high-quality smoked salmon that's been thinly sliced.
02 -
The herb cream cheese can be prepared up to a day in advance and stored in the refrigerator.