Upgrade your lunch with this easy smoked salmon sandwich recipe with cucumber, onion, arugula, and a tangy dill sauce.
These salmon sandwiches are wonderful on a toasted baguette but are equally enjoyable on your favorite slices of bread or even bagels.
Ingredients & Substitutions
- Smoked salmon
- Red onion - The salmon pairs well with the bright flavor of quick pickled red onions too.
- Cucumber
- Arugula
- French baguette - You can substitute any good bread for these delicious sandwiches.
- Mayonnaise - Sour cream can be substituted, or added into the mixture.
- Fresh dill - Substitute your favorite fresh herbs, or even add some lemon zest.
- Capers
How to make it
To make these easy smoked salmon sandwiches, first toast the baguette and flake the salmon into thin pieces. Then make the dill sauce by combining the mayo, dill, and capers in a small dish (black pepper can also be added).
Assemble the sandwich by spreading the sauce on the interior of the lower bun. Top with arugula, cucumber, red onion slices, and salmon.
Spread additional sauce on the upper bun, then top and serve.
Storing Leftovers
It is best to store the ingredients of any leftover smoked salmon sandwiches separately in airtight container in the refrigerator. The bread's texture will suffer if kept in the fridge. For best flavor, assemble the sandwiches prior to serving.
Smoked Salmon Sandwich
Ingredients
- 8 ounces smoked salmon
- ¼ red onion thinly sliced
- 1 cucumber thinly sliced
- 1 handful arugula
- 4 French baguette rolls toasted
Dill Sauce
- ¼ cup mayonnaise
- 1 tablespoon fresh dill chopped
- 1 tablespoon capers
Instructions
- Separate the smoked salmon into thin flakes and set aside.
- Prepare the dill sauce by mixing may, dill, and capers in a small bowl.
- Assemble the sandwich by spreading sauce on the bottom half of the toasted bun, then top with arugula, cucumber slices, onion, and smoked salmon pieces.
- Spread additional sauce on the upper bun, then place it on the sandwich and serve.
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