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Smoked salmon and pickle sandwich
Flaked canned smoked salmon, cream cheese, dill and crisp pickle slices on rye. A no-cook sandwich with a clearly specified fish ingredient.
In this guide4 sections
Choose the flaked kind of smoked salmon
This sandwich uses canned smoked salmon, drained and flaked, rather than thin refrigerated slices. Its firm flakes sit neatly on rye bread and are easy to portion. Check the tin says smoked salmon; ordinary canned salmon makes a milder sandwich with a different flavour.
Cream cheese holds the dill and pepper while pickle slices supply the crunch. We would leave out capers and extra brine here: the fish and pickles already have a salty edge, and the bread needs a filling that stays put.
Yield: 2 sandwiches. Prep time: 15 minutes. Cook time: 0 minutes.
Ingredients
- 150 g canned smoked salmon, drained weight
- 60 g cream cheese
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped fresh dill
- ⅛ teaspoon ground black pepper
- 70 g drained dill pickles, thinly sliced
- 4 slices rye bread, about 180 g total
- 2 large lettuce leaves, washed and dried
Method
- Open and drain the smoked salmon. Flake it into a bowl, removing any skin or hard bones you do not want in the sandwich. Avoid breaking all the flakes into fine crumbs.
Keep some larger salmon flakes while removing unwanted skin or hard bones. - Stir the cream cheese, mustard, dill and pepper together until easily spreadable. If the cheese is firm from the fridge, work it with the spoon rather than thinning it with pickle brine.
Work the cream cheese with the spoon until it spreads easily. - Blot the pickle slices dry on a clean cloth or kitchen paper. Spread the dill cream cheese over one side of all four bread slices, right up to the edges.
- Place the lettuce on two slices and divide the salmon over it. Add an even layer of pickles. Close with the other bread slices, cream-cheese sides facing in.
Lay the salmon and pickles evenly over the lettuce. - Press gently with your palm and cut in half with a serrated knife. Serve at once, or keep the assembled sandwiches chilled until needed. Follow the opened tin’s storage instructions for any unused fish.
Read the tin before starting
The quantities are drained weights. A large tin may contain more liquid than expected, so drain it before measuring your portion. Smoked salmon packed in oil needs especially thorough draining to keep the cream cheese layer from becoming oily.
Dense rye bread benefits from a thin, even filling. For a lighter loaf, use slices with a firm enough crumb to support the fish. Toasting is optional for texture, but let the bread cool before spreading cream cheese so it does not melt into the crumb.
If you have ordinary canned tuna instead, the pickle tuna melt is designed for it. Our egg salad sandwich offers another cold lunch.
Keep the jar open
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