Smoked Salmon Sandwich Recipe

Ash Tyrrell

Smoked Salmon Sandwich Recipe

When it comes to sandwiches that feel both indulgent and healthy, the smoked salmon sandwich is one of my go-tos. There’s something incredibly satisfying about the combination of smoky, savory salmon with creamy spreads, crisp veggies, and hearty bread.

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Prep Time 20

Servings: 2

Ingredients Method

Ingredients

6  oz demi‑baguette – I go for a fresh crusty loaf; toasting lightly gives crunch and prevents sogginess.
8  oz smoked salmon preferably Norwegian cold‑smoked – thin pre‑sliced salmon makes layering easy and ensures delicate texture.
½  cup whipped cream cheese – smoother than block cream cheese it spreads beautifully.
2  Tbsp crème fraîche – lightens and brightens the cream cheese without watering it down.
1½  Tbsp fresh chopped dill – dill with salmon is a classic combo; fresh keeps it vibrant.
1½  Tbsp minced chives – adds sharp oniony pop without overpowering.
½  tsp lemon zest + a squeeze – lemon zest brings brightness and balances richness.
Pinch each salt & black pepper – season the spread so flavors stand out.
1  large Persian cucumber ≈½ cup thin slices – crisp, seedless, and perfect for sandwiches.
1  cup micro‑arugula or arugula – peppery greens add texture and freshness.
¼  cup thinly sliced red onion – use mild and cut super thin so they don’t overwhelm.
Optional: alfalfa sprouts or extra dill fronds – for garnish and extra texture / flavor.

Method

First, I combine the whipped cream cheese and crème fraîche in a bowl until smooth. Then I fold in fresh dill, chives, lemon zest, a tiny squeeze of lemon, salt, and pepper. Mixing thoroughly ensures every bite packs flavor, and whipping it together gives it a light, airy texture.
I slice the baguette in half lengthwise (or use demi baguette pieces) and toast it briefly—just until it’s golden and crisp on the outside. This step creates a sturdy base so the bread doesn't get soggy from the cream cheese or cucumber moisture.
I spread a generous layer of the herby cream cheese on both the top and bottom bread pieces. Next, I lay down the arugula, followed by crisp cucumber slices. I pile on the smoked salmon in a slightly overlapping fashion for a luxurious look, then top with wispy red onion and extra dill fronds if I’m feeling fancy.
I close it up, optionally wrap it in parchment or plastic, and serve immediately. Fresh is best, but if I need to prep ahead, wrapping tightly in parchment helps keep everything in place. These hold up well for 12–24 hours, though the bread softens over time.