Smoked Salmon Sandwiches

There are a handful of foods that I just can’t seem to get enough of and smoked salmon is near the top of this list.  I have to exercise great restraint when presented with this beautiful and delicious brunch staple otherwise, before I know it, an entire side of salmon is gone.  And let’s be honest – it’s not just the salmon that spurs this over-indulgent reaction.  It’s the perfect package of briny capers, spicy red onion, and smooth, cooling cream cheese.  All of these items manage to balance and enhance the salty richness of the salmon, taking you to that food-euphoric place.  Needless to say, smoked salmon platters are commonplace in our house.  However, something about a platter presentation just didn’t seem to fit the menu during a recent get-together and I was unsure of what to do with the surplus of salmon in my fridge.  Turns out mini-smoked salmon sandwiches were the perfect alternative and more suited for a low-key, late-afternoon get-together.  A quick whip and the cream cheese is airy and light, mixed with all the flavors that make smoked salmon so special.  Coupled with a glass of Ca’ Montini Pinot Grigio and I was a very happy girl.  So no matter what time of day, give this simple and classic combination a go… food-euphoria is only a few bites away.

First and foremost, make sure your cream cheese is softened and at room temperature.  It will not mix well otherwise.  In the bowl of a stand-mixer combine one cup of cream cheese, two tbs of capers, drained and minced, one quarter cup of red onion, minced, the juice from one half of a lemon, one tbs fresh dill, chopped and one half tsp of fresh ground pepper.  No salt required in this mix – the capers and salmon will provide more than enough.

Mix with the whip-attachment on medium speed until blended and light.  Taste for seasoning.

These little sandwiches were screaming for some crunch and cucumber seemed the obvious choice, offering crisp freshness without detracting from the stars of the show.  I was struggling with the texture of the peel, however, hesitant to remove it as the deep green provided beautiful contrast.  My friend Lindsay’s solution of peeling strips off was ideal and we simply left a bit of space between each swipe of the peeler.

Now for assembly!  I love whole-wheat mini bagels (found at most grocery stores) but feel free to substitute any bread/base you please… and some time in the toaster is encouraged.  It helps the cream cheese melt and soak into the bread just a bit.  Delicious!

I spread the cream cheese over the top and bottom half of the bagel.  Top with two slices of cucumber and a layer of smoked salmon and voila!  The perfect sandwich for any time of day.  Enjoy!

Keep reading for the list of ingredients and step-by-step directions!

Makes Eight Mini-Bagel Sandwiches

• one cup cream cheese, softened
• two tbs capers, drained and minced
• one quarter cup red onion, diced
• the juice from one half of a lemon
• one tbs fresh dill, chopped
• one half tsp freshly ground black pepper
• eight ounces smoked salmon
• one cucumber, strips of the peel removed and thinly sliced
• eight whole-wheat mini-bagels, toasted