Ingredients and Substitutions
The basic ingredients of this sandwich recipe really are just bread and smoked salmon. The whipped goat’s cheese is luscious and the perfect addition but it can easily be substituted with cream cheese, mayo or labneh. The toppings are also versatile, however I can’t ever eat a smoked salmon sandwich without classic flavors like capers and fresh dill and I love the bite red onion adds. Micro greens add a bit of flair and a good squeeze of lemon and crack of pepper finish it all off.
Bread. I used baguette but you can use any bread. Rye bread, bagel, sourdough, toasted country bread or pumpernickel will all be delicious. Smoked salmon. Soft goat’s cheese. I used Chevin. Sour cream. Yogurt can be substituted. Chives. Fresh herbs like dill, parsley or tarragon can be used instead. Red onion. Micro greens. Watercress, rocket/arugula or sprouts can be substituted. Capers/caper berries. Fresh lemon juice. Salt and black pepper. Optional extras: Cucumber slices, tomato or avocado slices are all good additions.
How to make a smoked salmon sandwich
Can I make this ahead?
The sandwich can be made a few hours in advance, making it a great option for picnics or as a make-ahead lunch. Wrap in wax paper then keep in a cooler box until you’re ready to serve.
Smoked Salmon Recipes
