Description
A fresh and elegant sandwich made with creamy herbed cheese, delicate smoked salmon, crisp greens, and a touch of lemon zest — perfect for brunch, afternoon tea, or a light lunch.
Ingredients
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
Instructions
- 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.
- Trim crusts if desired, and cut each sandwich in half diagonally or into finger sandwiches.
- Serve immediately.
Notes
- Toast and cool bread to prevent sogginess.
- Herbed cream cheese can be made ahead and refrigerated for up to 2 days.
- For a vegetarian option, replace salmon with roasted vegetables or avocado.
- Best served cold and fresh.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: European
Nutrition
- Serving Size: 1 sandwich
- Calories: 310
- Sugar: 3g
- Sodium: 740mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg
