Smoked Salmon on Rye
Classic flavours of smoked salmon, dijon, cream cheese, cucumber, capers, shallots dill, lemon and everything bagel seasoning on a piece of crusty rye sourdough is the perfect open sandwich for any time of day!
Smoked Salmon on Rye
Smoked Salmon on Rye
Smoked Salmon on Rye
In the world of open sandwiches, a good smoked salmon sandwich is up there with the greats. The flavours are incredible, and it’s such a sinch to make.
I love making this for a weekend brunch or I’ll often prep the ingredients on a weekday morning and take it to work for lunch for the week - it takes only a couple of minutes to assemble! You can even cut it into smaller portions and serve as fancy canapes for entertaining - Yum.
Sub with your favourite bread. I recommend a sourdough of some type because the earthy sour flavour of sourdough adds to the overall flavour of this recipe, but most breads with a good structure will work well.
Ingredients and substitutions
How to make it - step by step!
Toast sourdough then rub garlic on it.
Spread over mustard and cream cheese.
Add cucumber, salmon, shallots, carpers, dill, lemon zest, lemon juice, olive oil, Salt, Pepper and everything bagel seasoning.
Toast sourdough then rub garlic on it.
Spread over mustard and cream cheese.
Add cucumber, salmon, shallots, carpers, dill, lemon zest, lemon juice, olive oil, Salt, Pepper and everything bagel seasoning.
Watch the how to video
Watch the how to video
Smoked Salmon on Rye
- 2 pieces of rye sourdough
- ⅓ cup cream cheese
- 2 tsp dijon mustard
- 1 cucumber, thinly sliced into rounds
- 100g smoked salmon
- 1 shallot, shaved or finely sliced
- 1 clove of garlic, cut in half
- 1 tsp Everything Bagel seasoning
- 1 tbsp fresh dill
- 1 tbsp capers
- ½ lemon zest
- 1 tsp lemon juice
- 1/2 tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- Toast sourdough then rub garlic on it
- Spread over mustard and cream cheese
- Add cucumber, salmon, shallots, carpers, dill, lemon zest, lemon juice, olive oil, Salt, Pepper and everything bagel seasoning.