Smoked Salmon Sandwiches with Dill Cream Cheese are an elegant gourmet choice for summer picnics and outings or when it’s just too hot to turn on the stove to cook dinner. With smoked salmon, dill cream cheese, crunchy cucumbers, and peppery arugula, these sandwiches are a little extra special over your ordinary brown-bag lunch.
Hi friends,
So, I’ve never been a big fan of cold sandwiches. I know cold cuts are convenient, and sometimes convenience wins. But I can’t bring myself to be excited about turkey and mayo. I’ll usually microwave leftovers for lunch or eat a salad.
But sometimes you’re going to be away from home all day. Maybe you’ll be on an adventure, like hiking or kayaking, and you won’t have a microwave, and it’s just not practical to bring a tupperware full of salad. Sometimes you just need to pack a sandwich.
For these occasions, I’ve challenged myself to create sandwiches that I’ll actually look forward to eating. That’s where today’s Smoked Salmon Sandwich with Dill Cream Cheese comes in. If smoked salmon weren’t so expensive, I could enjoy eating this sandwich every day. It’s become my first choice for a special-occasion packed lunch.
Quick food safety note: If you pack this sandwich to bring with you for later, make sure to keep it cold. I’ll unusually put one ice pack between two sandwiches in a small insulated bag that I can then put in my backpack.
Ingredients for Smoked Salmon Sandwiches with Dill Cream Cheese
Here are the main ingredients. That’s smoked salmon, sliced cucumber, bread, arugula, cream cheese, and fresh dill.
I recommend a crusty bread as opposed to a softer bread. Good bread can really make or break your sandwich. I used Scottish-style smoked salmon, but any smoked salmon would be delicious. If you want to play around with the recipe a little, you could try substituting chives or scallions for the dill, or adding more veggies like bell peppers or sliced red onion.
How to Make Dill Cream Cheese for Smoked Salmon Sandwiches
To make the dill cream cheese, start out by processing the dill in your food processor until it’s finely chopped. Then cut the block of cream cheese into four pieces and add to the food processor. Originally I was wondering if I’d have to let the cream cheese come to room temperature first, but I found that’s not necessary. It blends pretty well straight from the fridge. I just cut it into pieces to help it blend quicker.
Process it to a nice even consistency. Season with salt and pepper.
How to Assemble Smoked Salmon Sandwiches with Dill Cream Cheese
Once you make the dill cream cheese, all that’s left is to layer your sandwich.
First, divide the cream cheese between two slices of bread.
Next, lay out the smoked salmon.
Top with sliced cucumber.
Finish with a handful of arugula.
Pack up your sandwich for later and stick in the fridge or in an insulated bag, or enjoy right away for a quick easy meal.
Love smoked salmon? Check out my recipe for Smoked Salmon and Asparagus Fried Rice.
If you make this recipe, please give the recipe a rating and/or leave a comment. I’d love to hear from you!
Smoked Salmon Sandwich with Dill Cream Cheese
Smoked Salmon Sandwiches with Dill Cream Cheese are an elegant gourmet choice for summer picnics and outings or when it’s just too hot to turn on the stove to cook dinner. With smoked salmon, dill cream cheese, crunchy cucumbers, and peppery arugula, these sandwiches are a little extra special over your ordinary brown-bag lunch.
Ingredients
- 4 slices bread
- 1/3 cup loosely packed roughly chopped dill
- 4 ounces cream cheese
- salt and pepper
- 4 ounces smoked salmon
- 1/3 cucumber, thinly sliced
- handful arugula
Instructions
Toast bread if desired.
Meanwhile, add dill to a food processor and process until very finely chopped. Cut cream cheese into 4 pieces. Add cream cheese chunks to food processor and continue to process until dill is incorporated. Scrape down sides as needed. Add salt and pepper and process again to mix.
Divide cream cheese between 2 slices of bread and spread over bread.
Lay out smoked salmon over the cream cheese.
Top smoked salmon with cucumber slices and arugula. Top each sandwich with a second piece of bread.
Bon Appétit!
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