Smoked Salmon Sandwich
Smoked salmon sandwiches with cream cheese, bagel seasoning, arugula (or other greens), sliced cucumber, red onion, radish, optional jalapeño, avocado, chili flakes and a dill sauce.
Servings: 4 sandwiches
Ingredients
Ingredients
- 4 Sandwich breadUse your favorite
- 1/3 cupCream cheese
- 1 TablespoonBagel seasoning
- 1 cupArugulaor any green you prefer
- 2 cucumberssmall and sliced
- 1 red onionsliced
- 3 radishesthinly sliced
- 1 jalapenosliced optional
- 1/4 teaspoonchilli flakes
- 1/2 poundsmoked salmon
- 2 avocadosthinly sliced
- 2 TablespoonsDill Saucehttps://www.twopurplefigs.com/sweet-mustard-dill-sauce/
Instructions
Instructions
- If you prefer toasted bread, toast the 4 slices of sandwich bread now; otherwise leave them untoasted.
- Spread the 1/3 cup cream cheese evenly across the cut side of each of the 4 bread slices.
- Sprinkle the 1 tablespoon bagel seasoning evenly over the cream cheese on each slice.
- Prepare the produce: thinly slice the 2 small cucumbers, the red onion, the 3 radishes, the jalapeño (if using), and the 2 avocados.
- Place the 1 cup arugula (or your chosen green) on top of the cream-cheese-covered side of two bread slices (these will be the bottoms of the sandwiches).
- Distribute the sliced radishes, sliced cucumbers, and sliced red onion evenly over the arugula on the two bottom slices.
- Add the 1/2 pound smoked salmon on top of the vegetables, dividing it evenly between the two sandwiches.
- Arrange the thinly sliced avocados over the smoked salmon on each sandwich.
- Sprinkle the 1/4 teaspoon chili flakes evenly over the assembled toppings (omit if you prefer no heat).
- Drizzle a total of 2 tablespoons Dill Sauce over the toppings (divide between the two sandwiches).
- Place the remaining two bread slices, cream-cheese side down, on top to close the sandwiches.
- Serve immediately, or wrap and refrigerate for later.
Equipment
- Toaster
- Knife
Notes
Choose a brand of smoked salmon that you like, as it is the hero ingredient.
Buy thinly sliced smoked salmon as it's easier to load in the sandwich.
Use herbed or flavored cream cheese for a richer tasting sandwich.
Be careful about salting the toppings as the smoked salmon is quite salty.
When piling the toppings, make sure you pile the most of them at the bottom of the sandwich. This helps them stick together better.
Choose a type of bread that YOU like--make them deli sandwiches, pretzel sandwiches or any type you like.
Toast your bread for a crisper texture!
Don't skimp on theDill Sauce, it's the perfect compliment to smoked salmon!
You can prepare the sandwich and keep it int he fridge up to 3 days. After that, the toppings start to wilt and loose much of their texture. It's best to keep it for just 24 hours if you truly want it to taste as fresh. Either way , it needs to be well wrapped.
At room temperature, the sandwich can sit for two hours to ensure food safety. If you're keeping it cold in a cooler box or a cold bag for a picnic, it can stay for 6-7 hours.
It's best to defrost it in the fridge overnight. If you're rushed, you can similarly defrost it over the counter, it usually takes 2 hours or so.
No. Smoked salmon is safe to eat for most people as it is cured and smoked at a temperature that's safe to eat. Consult your physician if you have medical conditions, pregnant os use prescriptions.
Truthfully, we use our favorite bread. It's a personal taste, and you'll love it when you use what you like. So certainly feel free to go ahead and do that!
Cream cheese is a perfect spread as it balances out the saltiness. Buttery avocados, red onions, greens, cool cucumbers, zesty lemon and many more. And most importantly our magicDill Sauce!! It's a sweet mustard dill sauce that pairs so wonderfully here!
Buy thinly sliced smoked salmon as it's easier to load in the sandwich.
Use herbed or flavored cream cheese for a richer tasting sandwich.
Be careful about salting the toppings as the smoked salmon is quite salty.
When piling the toppings, make sure you pile the most of them at the bottom of the sandwich. This helps them stick together better.
Choose a type of bread that YOU like--make them deli sandwiches, pretzel sandwiches or any type you like.
Toast your bread for a crisper texture!
Don't skimp on theDill Sauce, it's the perfect compliment to smoked salmon!
You can prepare the sandwich and keep it int he fridge up to 3 days. After that, the toppings start to wilt and loose much of their texture. It's best to keep it for just 24 hours if you truly want it to taste as fresh. Either way , it needs to be well wrapped.
At room temperature, the sandwich can sit for two hours to ensure food safety. If you're keeping it cold in a cooler box or a cold bag for a picnic, it can stay for 6-7 hours.
It's best to defrost it in the fridge overnight. If you're rushed, you can similarly defrost it over the counter, it usually takes 2 hours or so.
No. Smoked salmon is safe to eat for most people as it is cured and smoked at a temperature that's safe to eat. Consult your physician if you have medical conditions, pregnant os use prescriptions.
Truthfully, we use our favorite bread. It's a personal taste, and you'll love it when you use what you like. So certainly feel free to go ahead and do that!
Cream cheese is a perfect spread as it balances out the saltiness. Buttery avocados, red onions, greens, cool cucumbers, zesty lemon and many more. And most importantly our magicDill Sauce!! It's a sweet mustard dill sauce that pairs so wonderfully here!