This sandwich is basically a riff on Hawaii's beloved lomi-lomi salmon, a salad of salted fish and tomatoes.
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1 teaspoon minced fresh chives
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon chopped fresh thyme
1 teaspoon plain low-fat yogurt
1/2 teaspoon lemon juice
1 garlic clove, minced
3 tablespoons Dijon mustard
1 tablespoon chopped fresh dill
1 tablespoon water
2 teaspoons honey
6 (1-ounce) slices rye bread
6 Bibb lettuce leaves, cut in half
12 ounces cold-smoked salmon, cut into thin strips
24 (1/4-inch-thick) slices plum tomato
24 (1/8-inch-thick) slices cucumber
3 hard-cooked large egg whites, chopped
Dill sprigs (optional)
How to Make It
Combine first 7 ingredients in a bowl.
Combine mustard and next 3 ingredients (through honey); stir with a whisk.
Spread 2 tablespoons cheese mixture over each bread slice. Top each with 2 lettuce halves, 2 ounces salmon, 4 tomato slices, and 4 cucumber slices. Drizzle each sandwich with 2 teaspoons mustard mixture; sprinkle with 2 tablespoons egg whites. Garnish with dill sprigs, if desired.