Ingredients
— The Bread & Filling —
8 slices of bread (soft white, pumpernickel, or seeded rye work best)
8 oz high-quality cold-smoked salmon (lox)
1/2 English cucumber, very thinly sliced
1/4 red onion, very thinly sliced (optional)
2 tablespoons small capers, drained (optional)
— Lemon-Dill Cream Cheese —
8 oz (1 block) cream cheese, softened to room temperature
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh chives, finely chopped
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon freshly ground black pepper
Pinch of sea salt
Instructions
1. **Make the Herbed Cream Cheese:** In a medium bowl, combine the softened cream cheese, fresh dill, chives, lemon juice, lemon zest, black pepper, and a pinch of salt. Use a hand mixer or a fork to beat the mixture until it is smooth, light, and fluffy. Set aside.
2. **Prep the Veggies:** Thinly slice the cucumber and red onion. *Pro Tip: Lay the cucumber slices flat on a paper towel and gently pat them dry to remove excess moisture. This prevents your sandwiches from getting soggy!*
3. **Assemble the Base:** Lay out the slices of bread. Spread a generous, even layer of the lemon-dill cream cheese onto one side of *every* slice of bread. (Putting cream cheese on both the top and bottom pieces creates a moisture barrier).
4. **Layer the Ingredients:** On half of the bread slices, arrange an even layer of the dried cucumber slices. Top with gorgeous folds of smoked salmon, a few slices of red onion, and a sprinkle of capers if using.
5. **Close and Cut:** Place the remaining slices of bread on top, cream cheese side down, and press gently. For a traditional lunch, cut the sandwiches in half diagonally. For an elegant tea party, use a sharp serrated knife to carefully slice off the crusts, then cut the sandwiches into small rectangles (fingers) or triangles.
6. **Serve:** Arrange the sandwiches on a beautiful serving platter. Garnish with a few extra sprigs of fresh dill and a lemon wedge, and serve immediately!
Notes
Bread Selection: For tea sandwiches, a soft white or whole wheat bread is traditional. For a heartier lunch or brunch style, dark pumpernickel or marbled rye pairs perfectly with the bold flavors of the smoked salmon.
Make Ahead Instructions: You can mix the lemon-dill cream cheese up to 3 days in advance and store it in the fridge. Assemble the sandwiches no more than 2 hours before serving. Keep them loosely covered with a barely-damp paper towel and plastic wrap in the fridge so the bread doesn’t dry out.
Dairy-Free Option: Swap out the standard cream cheese for your favorite high-quality vegan cream cheese alternative.
Preventing Soggy Sandwiches: Be sure not to skip patting the cucumbers dry. The double-sided cream cheese barrier is also essential for locking the moisture away from the bread.
- Prep Time: 15
- Category: Lunch / Appetizer
- Method: No Cook
- Cuisine: British / American