This Smoked Salmon Sandwich is a fresh, flavorful, and elegant option perfect for brunch, afternoon tea, or a light lunch. With creamy herbed cheese, delicate smoked salmon, crisp greens, and a touch of lemon zest, it’s a satisfying combination that feels gourmet yet is incredibly easy to prepare.

Why You’ll Love This Recipe

Quick and easy to make — ready in just minutes.
Balanced flavors of creamy, tangy, fresh, and savory.
Works for casual lunches or as part of a refined tea party spread.
Customizable with different breads, herbs, and greens.
No cooking required, making it perfect for warm days or busy schedules.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 slices rye bread or whole wheat bread
4 oz whipped cream cheese
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon lemon zest
Salt and freshly ground black pepper, to taste
6–8 slices high-quality smoked salmon (about 4 oz)
1/2 small red onion, thinly sliced
1 cup baby arugula or watercress

Directions

In a small bowl, mix whipped cream cheese, chives, dill, lemon zest, salt, and pepper until well combined. Set aside.
Toast bread slices until lightly golden. Let cool slightly.
Spread a generous layer of the herb cream cheese mixture on each slice of toasted bread.
Place smoked salmon evenly over the cream cheese on two bread slices.
Top with thinly sliced red onion and a handful of arugula or watercress.
Cover with the remaining bread slices, cream cheese side down, pressing gently.
Using a serrated knife, trim crusts if desired. Cut each sandwich in half diagonally or into rectangular finger sandwiches.
Serve immediately on a platter.

Servings and timing

Servings: 2 sandwiches (4 halves or 6 finger sandwiches)
Prep time: 10 minutes
Total time: 10 minutes

Variations

Use bagels instead of bread for a heartier sandwich.
Swap dill for tarragon or basil for a different herbal note.
Add capers for a briny punch.
Replace cream cheese with a goat cheese spread for tanginess.
Add thin cucumber slices for extra crunch and freshness.

Storage/Reheating

Best enjoyed fresh.
If preparing ahead, assemble up to 2 hours before serving and keep covered in the refrigerator.
Avoid reheating — smoked salmon is best served cold.

FAQs

Can I make this sandwich ahead of time?

Yes, but for the best texture, assemble shortly before serving. You can prepare the cream cheese spread in advance and store it in the fridge.

Can I use regular cream cheese instead of whipped?

Yes, but let it soften first for easier mixing.

What bread works best?

Rye and whole wheat add great flavor, but you can use sourdough, multigrain, or even white sandwich bread.

Can I skip the onions?

Yes, or you can replace them with thin cucumber slices for crunch.

How do I keep the bread from getting soggy?

Make sure the bread is toasted and cooled before spreading the cream cheese.

Is there a vegetarian version?

Yes — replace smoked salmon with roasted red peppers, marinated mushrooms, or avocado slices.

Can I freeze smoked salmon sandwiches?

No, freezing changes the texture of both the bread and salmon.

Can I use hot-smoked salmon instead?

Yes, hot-smoked salmon has a firmer texture and a richer flavor.

Is this recipe suitable for kids?

Yes, if they enjoy smoked salmon. You may want to omit onions for younger children.

What’s the best way to cut these for a party?

Trim the crusts and cut into triangles or narrow rectangles for elegant finger sandwiches.

Conclusion

This Smoked Salmon Sandwich is simple yet sophisticated, combining creamy herbed cheese, delicate smoked salmon, and fresh greens for a fresh, flavorful bite. Perfect for brunch, tea, or a quick lunch, it’s a recipe you’ll turn to again and again when you want something both easy and impressive.

Ezabella