Smoked Salmon Sandwich
This smoked salmon sandwich is crisp, creamy, and packed with fresh flavor. Toasted bread, a thick layer of herbed cream cheese, silky cold-smoked salmon, crisp cucumber, and fresh dill come together for an easy no-cook meal that stays deliciously crisp from first bite to last.
Ingredients
Base
- 2 slices sturdy bread sourdough, rye, whole grain, or thick baguette
- 2.5 tbsp herbed cream cheese
- 3.5 oz cold-smoked salmon lox-style
- 5 slices cucumber thinly sliced
- 1 small handful fresh dill roughly chopped
- 0.5 tsp fresh lemon juice optional
- 1 pinch salt
- 1 pinch black pepper
Instructions
- Toast the bread until golden and crisp using a toaster, skillet, or oven. Let it cool for 1 minute.
- Spread the herbed cream cheese evenly over one side of each bread slice, reaching all the way to the edges.
- Arrange the cucumber slices and chopped dill on the bottom slice over the cream cheese.
- Fold the smoked salmon loosely over the cucumber rather than laying it flat for better texture and presentation.
- Drizzle lightly with fresh lemon juice if desired and season with a pinch of salt and black pepper.
- Place the second slice on top with the cream cheese side facing down. Cut diagonally and serve immediately.
Notes
Toasting the bread and spreading cream cheese edge to edge helps prevent sogginess. For a variation, replace cucumber with sliced avocado and red onion, or swap dill for fresh arugula. Homemade dill cream cheese can be made by mixing softened cream cheese with chopped dill, lemon juice, and a pinch of salt.