Smoked Salmon Sandwich with Herb Cream Cheese and Arugula Recipe

Introduction

The smoked salmon sandwich is a delightful combination of creamy, tangy, and fresh flavors all nestled between toasted bread. Perfect for a light lunch or an elegant snack, this sandwich is easy to assemble yet impressive to serve.

Ingredients

• 4 slices rye bread or whole wheat bread
• 4 oz whipped cream cheese
• 1 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tsp 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

1. Step 1: In a small bowl, mix together the whipped cream cheese, chives, dill, lemon zest, salt, and pepper until well combined. Set aside.
2. Step 2: Toast the bread slices until lightly golden brown. Let cool slightly.
3. Step 3: Spread a generous layer of the herb cream cheese mixture on each slice of toasted bread.
4. Step 4: Arrange the smoked salmon slices evenly over the cream cheese on two of the bread slices. Top with red onion slices and a handful of arugula or watercress.
5. Step 5: Place the remaining bread slices, cream cheese side down, on top of the fillings and press gently to adhere.
6. Step 6: Using a sharp serrated knife, carefully cut off the crusts from each sandwich. Cut each sandwich in half diagonally to form triangles, or into three rectangular finger sandwiches.
7. Step 7: Serve the smoked salmon sandwiches immediately, arranged on a platter. Enjoy!

Tips & Variations

• For extra flavor, add a thin spread of Dijon mustard or horseradish sauce under the salmon.
• Use multigrain or pumpernickel bread for a different taste and texture.
• If fresh herbs aren’t available, dried dill and chives can be used but reduce the amount to half for optimum flavor.
• Substitute baby spinach for arugula or watercress if preferred.

Storage

Store any leftover sandwiches wrapped tightly in plastic wrap or in an airtight container in the refrigerator for up to 24 hours. They are best enjoyed fresh, as the bread may become soggy over time. To reheat, remove the filling and warm the bread separately, then reassemble before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of whipped cream cheese?

Yes, regular cream cheese works fine. You may want to soften it before mixing with herbs for easier spreading.

Is smoked salmon safe to eat without cooking?

Smoked salmon is cured and safe to eat as is. Just ensure you buy it from a reputable source and keep it refrigerated.

Smoked Salmon Sandwich with Herb Cream Cheese and Arugula Recipe

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★★★★★

4.9 from 118 reviews

• Author: Rafael
• Total Time: 15 minutes
• Yield: 2 sandwiches (4 halves or 6 finger sandwiches) 1x
• Diet: Low Salt

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Description

A delightful and elegant smoked salmon sandwich featuring creamy herb-spread on toasted rye or whole wheat bread, complemented by fresh chives, dill, lemon zest, crisp red onion, and peppery arugula for a perfect balance of flavors and textures.

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Ingredients

Scale 1x2x3x

Bread and Spread

• 4 slices rye bread or whole wheat bread
• 4 oz whipped cream cheese
• 1 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon zest
• Salt and freshly ground black pepper, to taste

Fillings

• 6–8 slices high-quality smoked salmon (about 4 oz)
• 1/2 small red onion, thinly sliced
• 1 cup baby arugula or watercress

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Instructions

1. Prepare Herb Cream Cheese Spread: In a small bowl, mix together the whipped cream cheese, finely chopped chives, dill, lemon zest, salt, and freshly ground black pepper until well combined. Set aside to allow the flavors to meld.
2. Toast the Bread: Lightly toast the rye or whole wheat bread slices until golden brown and slightly crisp. Allow to cool slightly before assembling to prevent wilting the spread.
3. Spread Cream Cheese: Generously spread the prepared herb cream cheese over each slice of toasted bread, ensuring even coverage for flavor in every bite.
4. Assemble the Sandwich: Arrange the smoked salmon slices evenly over the cream cheese on two of the bread slices. Layer thinly sliced red onion and a handful of fresh baby arugula or watercress on top to add crunch and freshness.
5. Complete the Sandwiches: Place the remaining bread slices, cream cheese side down, over the fillings. Press gently to adhere the sandwich layers together for easy handling.
6. Trim and Cut: Using a sharp serrated knife, carefully remove the crusts from each sandwich. Cut each sandwich diagonally into two triangles or into three rectangular finger sandwiches for an elegant presentation.
7. Serve: Arrange the smoked salmon sandwiches immediately on a serving platter. Serve fresh and enjoy this sophisticated and flavorful treat.

Notes

• Use high-quality smoked salmon for the best flavor and texture.
• For a dairy-free option, substitute whipped cream cheese with a vegan cream cheese alternative.
• Feel free to swap arugula with watercress or baby spinach based on preference.
• Serve sandwiches immediately after assembling to maintain crispness of the bread.
• Leftover sandwiches can be wrapped and refrigerated, best consumed within 24 hours.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Category: Sandwich
• Method: Toasting
• Cuisine: American

Keywords: smoked salmon sandwich, seafood sandwich, cream cheese sandwich, rye bread sandwich, smoked fish, easy lunch recipe, healthy sandwich