Open-Faced Smoked Salmon Sandwiches

Smoked salmon on rye bread with red onions.

Open-Faced Smoked Salmon Sandwiches

Perfect for a light lunch or brunch, these open-faced smoked salmon sandwiches are easy to make and loaded with flavors. Cream cheese is seasoned with lemon and dill, before being topped with sliced avocado, smoked salmon and red onion slices.

Course brunch, lunch

Cuisine American

Prep Time 10

Total Time 10

Servings sandwiches

Calories 257kcal

Author Slow The Cook Down

Ingredients

3 tablespoons cream cheese (softened)
squeeze fresh lemon juice (about a teaspoon)
1 teaspoon fresh dill (finely chopped)
pinch salt and black pepper
3 slices pumpernickel rye bread (or another type of rye bread)
½ avocado (thinly sliced)
9 slices smoked salmon
slices red onion and fresh dill to top, plus a little more squeezed lemon to finish.

Instructions

In a bowl, mix together the cream cheese, lemon juice, dill and salt and pepper til well combined.
Spread the mixture over the rye bread slices, about a tablespoon on each.
Top with thinly sliced avocado, and 3 pieces of smoked salmon, I like to fold them to add a bit of visual interest.
Top with some rings of sliced red onion, some fresh dill and a little squeeze of lemon juice.

Notes

Use the freshest and best quality ingredients you can. This is a simple recipe with a few ingredients, and the quality definitely matters.
Use a sturdy bread that won't bend when you pick it up. Rye bread is perfect, and a baguette will work nicely too.
Slice the avocado and the red onion thinly so that they don't overpower the smoked salmon.

Nutrition