Open-Faced Smoked Salmon Sandwich

Photo: John Autry; Styling: Leigh Ann Ross

This sandwich is basically a riff on Hawaii's beloved lomi-lomi salmon, a salad of salted fish and tomatoes.

Yield: Serves 6 (serving size: 1 open-faced sandwich)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 17 Minutes
Total: 17 Minutes

Nutritional Information

Amount per serving
  • Calories: 231
  • Fat: 6.9g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.2g
  • Carbohydrate: 25.1g
  • Fiber: 3g
  • Cholesterol: 23mg
  • Iron: 2.1mg
  • Sodium: 848mg
  • Calcium: 67mg

Ingredients

  • 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)

Preparation

  1. 1. Combine first 7 ingredients in a bowl.
  2. 2. Combine mustard and next 3 ingredients (through honey); stir with a whisk.
  3. 3. 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.
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