Smoked Salmon Sandwich

  • serves 2

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

If tuna is the chicken of the sea, then smoked salmon is the ham. It makes a perfect sandwich. It’s a little bit fancy so it’s great for company or a special treat any day of the week.

92 Ratings
Directions for: Smoked Salmon Sandwich


6 slices of toasted rye bread

A few heaping spoonfuls of cream cheese

A spoonful of mustard

A handful of fresh dill

A squeeze or two of lemon juice

A handful of capers

A thinly sliced red onion

A few crisp lettuce leaves

4 oz of sliced smoked salmon


1. Toss the cream cheese, mustard, dill, lemon and capers into a food processor and process them for a few seconds until they’re smooth. If you don’t have a food processor soften the cream cheese for a few seconds in the microwave then mix it with everything in a small bowl.

2. Spread the cream cheese mixture on two pieces of toasted rye. Top each with a thick layer of smoked salmon, lettuce and red onions. Place one pile on top of the other then top the works with yet another slice of rye. Repeat with the remaining ingredients for the second sandwich. Cut in half — corner-to-corner — and pass around. Enjoy!

See more: No-Cook, Rice/Grain, Lunch, Citrus, North American, Herbs, Dinner, Fish, Vegetables, Quick and Easy, Cheese


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