Description
This smoked salmon sandwich is a delicious and healthy lunch option featuring cold-smoked salmon, creamy dill-infused cream cheese, and fresh vegetables layered between toasted whole grain or sourdough bread. Quick to prepare and full of flavor, it combines creamy, smoky, and fresh elements for a satisfying meal perfect for busy days.
Ingredients
Scale
Bread and Spread
- 4 slices whole grain or sourdough bread, toasted
- 4 tablespoons cream cheese, softened
- 1 teaspoon lemon juice
- 1 teaspoon chopped fresh dill
Fillings
- 4 ounces cold-smoked salmon
- ½ avocado, thinly sliced
- ½ small red onion, thinly sliced
- ½ cup arugula or baby spinach
- Freshly ground black pepper to taste
Instructions
- Prepare the Dill Cream Cheese: In a small bowl, combine the softened cream cheese with lemon juice and chopped fresh dill. Mix well until the spread is smooth and evenly blended, ready to enhance the flavor of your sandwich.
- Toast the Bread: Toast the slices of whole grain or sourdough bread until they are golden brown and slightly crisp. This will add texture and a delightful crunch to your sandwich.
- Spread the Cheese: Generously spread the dill cream cheese mixture over each slice of toasted bread, ensuring a smooth layer that will complement the other ingredients.
- Assemble the Sandwich: On two of the cream cheese–covered slices, layer the cold-smoked salmon evenly. Add thin slices of avocado, followed by red onion slices and a handful of arugula or baby spinach. Finish with a sprinkle of freshly ground black pepper to taste.
- Complete and Serve: Place the remaining slices of bread on top to form sandwiches. Slice each sandwich in half and serve immediately to enjoy the fresh flavors and textures at their best.
Notes
- Add sliced cucumber or capers for extra texture and a tangy flavor boost.
- Try using a bagel or baguette instead of bread for a different twist.
- For a lighter version, substitute regular cream cheese with low-fat cream cheese or a Greek yogurt spread.
