Smoked Salmon Sourdough Sandwiches with Herbed Cream Cheese
Smoked Salmon Sandwiches
Elegant sourdough sandwiches layered with silky smoked salmon, lemon-herb cream cheese, and crisp cucumbers.
Nutrition (per serving)
There is something effortlessly sophisticated about a smoked salmon sandwich. It’s the kind of meal that feels like a treat whether you're hosting a weekend brunch or just want to brighten up a Tuesday lunch. The combination of the salty, buttery salmon against a tangy, herb-flecked cream cheese and the crunch of toasted sourdough is simply unbeatable. It's a classic for a reason, and once you master the balance of flavors, you'll find yourself coming back to it again and again.
The secret to a truly great salmon sandwich lies in the details. I love using fresh dill and a squeeze of bright lemon juice to cut through the richness of the fish and cream cheese. Adding thinly sliced cucumbers and red onions provides a necessary crispness that keeps every bite interesting. Make sure to choose a high-quality, cold-smoked salmon and a crusty loaf of bread to really let those premium ingredients shine. It's light, refreshing, and incredibly satisfying.
Ingredients
- Smoked salmon:6 oz
- Sourdough bread slices:4 pieces
- Cream cheese, softened:4 oz
- Fresh dill, chopped:1 tbsp
- Lemon juice:1 tsp
- Capers, drained:1 tbsp
- English cucumber, thinly sliced:0.5 pieces
- Red onion, very thinly sliced:0.25 pieces
- Fresh arugula:0.5 cups
- Black pepper:1 pinch
Instructions
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In a small bowl, combine the softened cream cheese, chopped fresh dill, and lemon juice. Stir until smooth and well blended.
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Lightly toast the sourdough bread slices until they are golden brown but still slightly chewy in the center.
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Spread a generous layer of the herbed cream cheese onto one side of each toasted bread slice.
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On two of the slices, layer the cucumber slices followed by the smoked salmon, red onion, and capers.
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Top with a handful of fresh arugula and a crack of black pepper.
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Place the remaining bread slices on top, cream cheese side down. Cut in half diagonally and serve immediately.
Tips & Notes
- For the best flavor, let the cream cheese sit at room temperature for 15 minutes before mixing so it’s easy to spread.
- If you find red onions too sharp, soak the slices in ice water for 5 minutes then pat dry; this mellows their bite.
- Try adding a few shavings of lemon zest to the cream cheese for an extra citrus punch.
