Smoked Salmon Sandwich
By chef Leonhard Wenzel
A light and fresh dish that works as a snack, breakfast or a light lunch. An open-faced sandwich with smoked salmon, capers, dill and fresh cheese.
- 10 min
- total
- Easy
- level
8 min prep · 2 min cook
What you will need
-
Smoked salmon 50 g -
Bread 1 slice -
Fresh cream cheese 2 tbsp -
Red Onion 0.5 pcs
-
Capers 1 tbsp -
Lemon 0.25 pcs -
Dill 0.25 pcs
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Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment.
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Chop the capers. Finely chop the capers; optionally add a little chopped fresh dill.
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Mix the capers with the fresh cheese and dill. Mix the capers with the fresh cheese and, if desired, add some chopped dill.
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Slice the onion. Peel the onion and slice it into thin slices.
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Slice a piece of bread. Cut a nice thick slice of bread.
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Toast the bread. Toast the bread in a pan with a little olive oil until golden on both sides over medium heat. 1-2 minutes per side is enough.
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Spread the bread with fresh cheese. Spread the seasoned fresh cheese onto the toasted bread.
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Add the salmon, lemon and onion. Add slices of smoked salmon, grate a little lemon zest, drizzle with lemon juice, and add the sliced onion.
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Serve. Serve and enjoy the dish.
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