An open faced sandwich or tartine is a great idea for a simple light lunch or dinner. This smoked salmon sandwich is absolutely delicious with whipped goat’s cheese flavoured with chives, caper berries and red onion for an easy meal.

Ingredients

The basic ingredients of this sandwich recipe really are just bread and smoked salmon. The whipped goat’s cheese is luscious and the perfect addition but it can easily be substituted with cream cheese, mayo or labneh. The toppings are also versatile, however I can’t ever eat a smoked salmon sandwich without capers and I love the bite red onion adds. Micro greens add a bit of flair and a good squeeze of lemon and crack of pepper finish it all off.

Bread. I used baguette but you can use any bread. Rye bread, sourdough, toasted country bread or pumpernickel will all be delicious.
Smoked salmon.
Soft goat’s cheese. I used Chevin.
Sour cream. Yogurt can be substituted.
Chives. Fresh herbs like dill, parsley or tarragon can be used instead.
Red onion.
Micro greens. Watercress or rocket/arugula can be substituted.
Capers/caper berries.
Fresh lemon juice.
Salt and pepper.
Optional extras: Cucumber slices, tomato or avocado slices are all good additions.

How to make a smoked salmon sandwich

Make the whipped goat’s cheese: In the bowl of a food processor, combine the goat’s cheese, sour cream, lemon juice, salt and pepper. Blend until smooth. Alternatively, mix the ingredients together with a whisk in a medium bowl until smooth.
Assemble the sandwich: For extra texture, toast the bread in a hot pan until golden brown (this step is optional and great to do with day-old bread). Add a generous smear of the goat’s cheese then layer on the smoked salmon ribbons. Top with capers, thin slices of red onion and micro greens. Finish with a crack of black pepper and a squeeze of fresh lemon juice. Serve immediately.

Smoked salmon sandwiches