Smoked Salmon Sandwich

Elevate your lunch game with this irresistible smoked salmon sandwich! 

This gourmet delight features smoked salmon, crisp red onion, and peppery arugula nestled on toasted rye. Add the herbed whipped cream cheese to take it up a notch.

It’s classy enough for brunch yet simple enough for lunch. 

Seriously, I’m completely obsessed with this sandwich. Take a bite, and you will be too!

Why You’ll Love This Smoked Salmon Sandwich

Simple Gourmet Meal: The high-quality smoked salmon, herb-infused cream cheese, and select fillings taste gourmet. And yet, it couldn’t be easier to make! 

Time-Saving: With minimal cooking and ingredients, this gourmet-style sandwich comes together quickly. So you get all the flavor and none of the fuss. 

Versatile: Light lunch, fancy brunch, or even party finger food, this smoked salmon sandwich is great for any occasion.

Customizable Creation: Give the sandwich a personalized touch! You can swap herbs, breads, or add extras like capers, tomatoes, or cucumber.

Ingredients 

The secret to this sandwich is using quality ingredients. Here’s everything you need:

• Smoked Salmon: The cured salmon lends a luxurious flavor and texture to the sandwich.
  
• Rye Bread or Whole Wheat Bread: Hearty, flavorful bread stands up well to the toppings. Toasting adds a pleasant crunch.
  
• Whipped Cream Cheese: Light and airy, this spreadable cheese creates a tangy, creamy base for the sandwich fillings.
  
• Fresh Chives and Dill: These fragrant herbs add a bright, fresh flavor to the cream cheese spread. 
  
• Lemon Zest: It adds a burst of citrus to the herb cream cheese, complementing the richness of the spread and salmon.
  
• Salt and Black Pepper: To enhance the natural flavors of the ingredients. Use freshly ground pepper for the best taste.
  
• Red Onion: Thinly sliced for a sharp, pungent bite.
  
• Baby Arugula or Watercress: Peppery, delicate greens add freshness and a slight bitterness to balance the other flavors.

How to Make Smoked Salmon Sandwich

Forget the bistro! You can treat yourself to this gourmet sandwich with these easy steps:

1. Make the spread. In a small bowl, mix the whipped cream cheese, chives, dill, lemon zest, salt, and pepper. Set aside.

2. Toast the bread. Toast the bread slices until lightly golden brown. Let cool slightly.

3. Spread the cheese mixture. Spread the herb cream cheese mixture on two slices of toasted bread.

4. Layer the fillings. Arrange the smoked salmon slices evenly on top of the cream cheese. Top with red onion slices and a handful of arugula or watercress.

5. Add the remaining bread slices. Place the top bread slice, cream cheese side down, on top of each sandwich.

6. Slice and serve. Cut off the crusts from each sandwich. Next, cut in half diagonally to form triangles or into three rectangular finger sandwiches. Serve immediately.

Tips for the Best Smoked Salmon Sandwich

Follow these tips to enhance your sandwich experience:

• Quality is key. Use premium smoked salmon, fresh herbs, and quality bread for the best flavor and texture.
  
• Select silky salmon. I recommend using cold-smoked salmon instead of hot-smoked salmon for the silkier texture. You can also use lox, but it won’t add the same smoky flavor.
  
• Get toasty. Lightly toast the bread slices until golden brown for a slight crunch. This will help prevent the sandwich from getting soggy.
  
• Try tasty variations. For a flavorful twist, add cucumber, radish, tomato, avocado, or capers. You can also swap arugula or watercress for baby spinach.
  
• Make it a meal. Serve with a light salad, potato chips, fresh fruit, or raw veggies. Iced tea, champagne, white wine, or Pimm’s cups are great drink pairings.

How to Store

Smoked salmon sandwiches are best enjoyed fresh. But you can prepare them a few hours in advance if need be.

To Store: Wrap each sandwich tightly in plastic wrap or place in an air-tight container to prevent drying out and absorbing other flavors.

Refrigerate for 3 to 4 hours. You can also prepare the herb cream cheese mixture in advance. Store it separately in an air-tight container and refrigerator for up to 3 days.