Make these easy and delicate Smoked Salmon Sandwiches this summer season. Soft sandwich bread filled with a herb cream cheese filling, smoked salmon and fresh arugula leaves.
Summer is the best season to enjoy lighter dishes. And sandwiches, are on repeat around our place since it’s gotten pretty hot these past few weeks. There have been days, when even the barbecue seemed too much for me…lol. But cold cuts, cheese, bread and snacky things always work for me through the warmer months. That being said, I did make a delicious Chicken and Shrimp Paella last night. We had dinner outside as it cooled down ant it was pretty nice.
Anyway, if you are looking for some sandwiches to try out this summer, take a look at the cute little Cucumber and Mascarpone Sandwiches or my Chicken Cutlet Sandwiches with Roasted Italian Peppers. And for now, lets take a look at these fresh little bites.
What Are These Sandwiches Like
- Difficulty – A great easy sandwich that anyone can make. They don’t use many ingredients, there is no chopping involved and they are done in about 10-15 minutes.
- Taste – These sandwiches have a very soft and mild flavour. I would describe it as delicate. The bread is soft, the cheese as well is soft and the salmon is fresh and light.
- Serving – This recipes makes 16 mini square sandwiches. Feel free to up the recipe to make as many as you like. You can automatically change the servings in the recipe card.
Ingredients
- Bread – I used crust less white sandwich bread for this recipe and it works best!
- Cream cheese – This is a soft spreadable Italian cheese. It has a very mild flavour and is great in dips, for appetizers and on sandwiches.
- Smoked salmon – I bought two small packs of thin sliced smoked salmon. It’s best to look for thin sliced smoked salmon for best results.
- Leafy greens – I used some fresh arugula in these sandwiches.
- Herbs – I added fresh chopped parsley to the cream cheese.
- Seasonings – I added fried dill, garlic powder, salt and black pepper to the cream cheese mixture for extra flavour.
- Lemon – I also added a touch of fresh lemon juice and lemon zest for a fantastic overall flavour.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Cut crust off bread – Using a sharp knife, cut the crust off the bread.
- Make filling – In a small bowl, combine the cream cheese, lemon zest, lemon juice, parsley, dried dill, garlic powder, salt and black pepper. Stir well to combine and set aside.
- Assemble sandwiches – Generously spread the cream cheese over all the slices of bread. Top half of the bread slices with arugula leaves and top that with smoked salmon slices. Lay the other piece of bread on top and firmly press down.
- Cut sandwiches – Cut each sandwich into 4 small squares.
- Serve – Arrange the sandwiches on a serving plate and serve chilled.
Recipe Tips
If you are having a party or get together, it’s always nice to get as much done as you can in advance. Although you cannot fully put these sandwiches together until about a few hours before serving. There are some prep ahead tips that you can follow.
- Prep ahead cream cheese filling – You can make this up to two days before using and just cover it and keep it in an airtight container in the fridge.
- Assemble before serving – For best results I don’t recommend making these sandwiches until about two hours before serving. Keep them stored in the fridge in an airtight container until serving.
Substitutions
- White sandwich bread – Ideally soft white bread is best for these sandwiches. These are meant to be light bites so you don’t want heavy bread. You could opt for a soft whole wheat bread if you prefer.
- Arugula – In place of arugula you could use watercress, romaine lettuce, swiss chard or baby spinach.
- Parsley – You can opt for fresh mint, basil, fresh chives or dill.
- Cream Cheese – Mascarpone cheese, ricotta cheese or butter can be used.
- Smoked salmon – I used thin sliced smoked salmon for these little sandwiches. Alternatively, you can use any kind of smoked thin sliced seafood.
Serving
- At a brunch – These would go great on a brunch table any time of the year.
- With other appetizers – If you’re planning a little get together, these little sandwiches would go great alongside so many other nibbles. Why not serve them with the Leek & Bacon Mini Quiche.
- Nibbles with drinks – Serve them on a big tray with a glass of bubbly to your friends.
Frequently Asked Questions
Smoked salmon is fully cooked and is usually served cold with bread, cheese, herbs and spreads.
Smoked salmon is great in many appetizers and you can serve it on crackers, crisp bread and even soft bread with cream cheese. It also works really well in cold leafy green salads.
Cucumber and Mascarpone Cheese Sandwiches
Cucumber Smoked Salmon Bites
Smoked Salmon and Cream Cheese Canapes
Smoked Salmon Sandwiches
Ingredients
- 8 ounces cream cheese
- Zest of 1/2 lemon
- 2 tablespoons lemon juice
- flat leaf parsley finely chopped
- 1/2 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 slices white sandwich bread
- 8 ounces smoked salmon
- 1 cup Arugula
Instructions
- Using a sharp knife, cut the crust off the bread.
- In a small bowl, combine the cream cheese, lemon zest, lemon juice, parsley, dried dill, garlic powder, salt and black pepper. Stir well to combine and set aside.
- Generously spread the cream cheese over all the slices of bread. Top half of the bread slices with arugula leaves and top that with smoked salmon slices. Lay the other piece of bread on top and firmly press down.
- Cut each sandwich into 4 small squares.
- Arrange the sandwiches on a serving plate and serve chilled.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
