Ingredients
2 slices of rye or sourdough bread (toasted)
2 oz cold-smoked salmon (thinly sliced)
2 tbsp cream cheese (plain or herbed)
4 slices cucumber
3 thin rings of red onion
1 tsp capers
Small handful of arugula or baby spinach (optional)
Fresh dill sprigs
Lemon wedge (optional)
Instructions
Lightly toast the bread for structure.
Spread cream cheese evenly on both slices.
Layer the smoked salmon evenly over one slice.
Top with cucumber slices, red onion, and capers.
Add arugula or greens if using.
Sprinkle with fresh dill and a squeeze of lemon.
Place the second slice on top, cut in half, and serve.
Notes
Swap in gluten-free bread if needed.
For extra flavor, try whipped cream cheese with lemon zest or chives.
Works great as an open-faced sandwich, too.
- Prep Time: 10 minutes
- Category: Sandwich / Brunch
- Method: No-cook / Assembly
- Cuisine: American / European Fusion
Nutrition
- Calories: 340
- Sugar: 3g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 17g