Smoked Salmon Sandwich With Goat Cheese

By Martha Rose Shulman

Published August 8, 2011

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
About 10 minutes
Rating
5(343)
Comments
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At the Russ and Daughters store in Manhattan, which specializes in smoked and cured fish of all kinds, I found a goat cream cheese that inspired this sandwich.

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Ingredients

Yield:One serving

  • 1 ½ ounces smoked salmon (more if desired)

  • ½ ounce goat cheese (about 2 tablespoons)

  • 1 to 2 tablespoons plain yogurt

  • Several cucumber slices (about 1 ½ ounces)

  • A squeeze of lemon

  • Salt

  • freshly ground pepper

  • Chopped chives or dill

  • 2 slices whole-grain sandwich bread, rye bread or a heartier whole-grain country bread

Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

18 grams carbs; 23 milligrams cholesterol; 194 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 8 grams fat; 4 grams fiber; 549 milligrams sodium; 15 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a bowl, mash the goat cheese with a fork. Add the yogurt, and mix together until smooth. Spread half on one slice of bread, and top with the smoked salmon. Slice the cucumbers very thin, and layer them over the salmon. If desired, season the cucumbers with a little salt and pepper, and squeeze on some lemon juice. Sprinkle the chopped chives or dill over the cucumbers.

  2. Step 2

    Spread the remaining goat cheese mixture over the other piece of bread. Place on top of the cucumbers, press down and cut the sandwich in half.

Tip

  • Advance preparation: This will keep well for a day. Wrap tightly in plastic wrap, and place in a bag. Keep cold if possible.

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Ratings

5 out of 5
343 user ratings
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Comments

Elma

No need for two s!ices of bread one is enough, serve open-faced Scandinavian style.

quaasam

I agree with Elma. Open sandwich like in Scandinavia. Add some radishes and voila a great sandwich.

Susan Sater

Thinly sliced sweet onion is lovely in addition to the cucumber.

Christina S

We liked the goat cheese and salmon combination. However, it lacked something tart ( not more lemon juice) so I plan to add some capers on the goat cheese.

Kim

I had smoked salmon, Mestemacher pumpernickel bread, a cucumber, goat cheese, yogurt and capers (my husband used the last of the dill!) in the fridge. I came to NYT Cooking as I always do and put salmon sandwich in the search bar. Voila! The yogurt/goat cheese combo is one I wouldn't have thought of and it was delish!

Diane

I used Dave's Killer Bread - Good Seed - thinly sliced - toasted. I tossed in the full 4oz goat cheese log and enough Greek yogurt to thin it, maybe 6-8 Tbsp. Added thinly sliced red onions and tomatoes, dill, and chives. Just a quick sprinkle of lemon juice. Also added everything bagel seasoning. Made 5 open faced sandwiches. Delicious!!

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