Description
A gourmet-style smoked salmon sandwich with herby cream cheese, crisp vegetables, and fresh dill—perfect for a light lunch or elegant brunch.
Ingredients
Scale
- 6 ounces demi-baguette or rustic sourdough bread, sliced and lightly toasted
- 6 to 8 ounces sliced smoked salmon (preferably Norwegian cold-smoked)
- 1 large Persian cucumber, thinly sliced
- 1 cup micro arugula or regular arugula
- ¼ cup thinly sliced red onion
- Sprigs of fresh dill (optional)
- Herby Cream Cheese Spread:
- ½ cup whipped cream cheese
- 2 tablespoons crème fraiche
- 1½ tablespoons chopped fresh dill
- 1½ tablespoons minced chives
- ½ teaspoon lemon zest
- Small squeeze of lemon juice (about ⅛ teaspoon)
- Pinch of salt and black pepper
Instructions
- In a small bowl, combine whipped cream cheese, crème fraiche, dill, chives, lemon zest, lemon juice, salt, and pepper. Mix until smooth and blended.
- Slice and lightly toast the demi-baguette.
- Spread the herby cream cheese generously on both halves of the bread.
- Layer cucumber slices and arugula on the bottom half.
- Place 3 to 4 ounces of smoked salmon on top of the greens.
- Add red onion slices and dill sprigs. Optionally, squeeze a bit of lemon juice on top.
- Cover with the top bread slice, press gently, and serve immediately or wrap for later.
Notes
Toast the bread lightly to prevent sogginess. For a vegan version, substitute vegan cream cheese and smoked carrot strips.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sandwich
- Method: No Cook
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 537
- Sugar: 5g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg