These lovely smoked salmon sandwiches, served open-faced with fresh cucumber, dill, and cream cheese, make a sophisticated and easy lunch. Get the no-cook recipe.
Meet this smoked salmon sandwich recipe
Cured salmon, cucumber, and cream cheese are one of life’s great flavor combinations. (See also this salmon cream cheese recipe). This smoked salmon sandwich recipe, an open-faced smørrebrød, holds the great distinction of being a chic, no-cook breakfast or lunch that takes minutes to prepare.
What is smørrebrød? Is it like a tartine?
The two are quite similar. Essentially open-faced sandwich blank canvases, smørrebrød and tartines can be as diverse as sandwiches. You’ll see tartines most often in Europe. Tartines are French. Smørrebrød are technically Danish, but enjoyed throughout Scandinavia and beyond.
I love open-faced sandwiches, whether tartine, smørrebrød, or other form. After all, why cover all of that beautiful filling with extra bread? That said, there is a special place in my heart for a salmon tea sandwich.
What kind of cheese goes best with smoked salmon?
Smoked salmon has a strong, salty flavor. Because of this, mild, spreadable cheeses go best with smoked salmon. The top cheese choices for smoked salmon are fresh cream cheese and goat cheese. Avoid strong-flavored cheeses such as cheddar or brie.
Is smoked salmon best hot or cold?
Smoked salmon should be enjoyed cold or at cool room temperature. Warm smoked salmon can taste greasy, and also runs a food safety risk. The exception would be a cooked, hot dish using smoked salmon, such as this smoked salmon pasta recipe.
Smoked Salmon Sandwiches: Recipe Notes
This recipe for smoked salmon sandwiches is a no-cook dish that barely even needs a recipe. That said, a few tips will make this as great as it can be.
- Smørrebrød and tartines can be made from any kind of good bread. But I prefer a dense, dark rye or whole grain bread for this smoked salmon sandwich recipe. It is more traditional, and the hearty flavor will complement the strong flavors of the salty, cured salmon.
- Soften your cream cheese. It will be easier to spread.
- Don’t skip the pickled shallot! It takes minutes to make and adds a crunchy, acidic note to the smørrebrød’s soft, salty salmon and mild cucumber. You won’t need all the pickled shallot for this recipe. The rest can be added to salads, vinaigrettes, or as a garnish to other meals.
Want to make your cucumber look a more special for these smoked salmon sandwiches? Run the tines of your fork lengthwise down the cucumber before slicing. It will leave elegant little ridges.
Love these salmon sandwiches? Here are some more superb salmon recipes:
- Salmon Cream Cheese Schmear
- Creamy Smoked Salmon Pasta
- Salmon Burgers With Tzatziki Special Sauce
- Smoked Salmon Tea Sandwiches
Cured Salmon + Cucumber Smørrebrød
- 2 slices dense artisan bread, such as rye or multigrain
- 4 ounces cured salmon or lox, thinly sliced
- 4 tablespoons cream cheese, slightly softened
- 1/4 English hothouse cucumber, sliced thin
- a few sprigs of dill, to garnish
- quick pickled shallot, to garnish
Quick Pickled Shallot
- 1 shallot, peeled and minced
- 1 tablespoon rice vinegar, or enough to cover the minced shallot
- pinch sugar
For the Smørrebrød
- Spread the cream cheese generously on each slice of bread.
- Top with slices of lox, cucumber, and garnish with some sprigs of dill and a generous sprinkle of pickled shallot.
How to Make the Quick Pickled Shallot
- Combine the minced shallot, rice vinegar, and a pinch of sugar in a small bowl. Let sit for 15 minutes. Will keep in the refrigerator, covered, for at least a week.