Smoked Salmon Sandwiches With Everything On 'Em

I just tried out this new sandwich recipe, and I have to tell you, although it's simple, it is amazingly good. The combo of smoked salmon and everything that's good with it—lemon, dill, capers, red onion, honey mustard, etc.—rather than being over-the-top, is luscious, if I do say so.

 

Smoked Salmon Sandwiches With Everything On 'Em

Anne Milton

April, 2012

4 ounces tub-style cream cheese, room temperature
1/2 teaspoon finely grated lemon zest
1-2 teaspoons fresh lemon juice
1 teaspoon chopped fresh dill, or 1/4 teaspoon dried
2 teaspoons minced red onion
2 teaspoons small capers
1 Tablespoon coarse-grained mustard
1 teaspoon honey
4 medium slices pumpernickel bread
3 ounces smoked salmon
1 small pickling cucumber, peeled, seeded and sliced 1/4" thick
a few thin slices red onion
4 slices tomato (optional)

1. Combine cream cheese, zest, enough lemon juice to make an easily spreadable consistency, and dill in a food processor; process until smooth. Spoon into a bowl; stir in onion and capers. In a separate bowl, mix together mustard and honey.
2. Divide cream cheese mixture evenly and spread on the 4 bread slices; top two of them with with half the salmon and half the cucumber, onion slices and tomato; drizzle with honey-mustard mixture, and top with remaining bread slices. Press gently on top to adhere the fillings to the bread. Cut sandwiches in half diagonally.
3. Serve immediately, or store in small zip-top bags in refrigerator for up to 24 hours.

Makes two sandwiches.

I like to use the Nova style of smoked salmon for this sandwich, but you could use the hot-smoked kind if you prefer. You could even use something like smoked bluefish or mackerel.

If you purée the smoked salmon in with the cream cheese ingredients, then add the capers and minced onion as above, this makes a delicious cocktail spread. For canapés, spread on your favorite crackers, or spoon onto hard-boiled egg halves and garnish each with a sprig of dill.

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