Must Try Smoked Salmon Sandwich With Feta The Mediterranean Dish

BEST smoked salmon sandwich

This feta and smoked salmon toast, topped with a simple root vegetable salad, is one of my favorite ways to use smoked salmon. It’s basically the kind of hand-held meal I crave all the time! And, like radish with butter, it also makes an easy and delicious snack! Think of this open-faced smoked salmon sandwich as a Mediterranean twist on classic lox and bagels, only this is possibly bolder and lighter. (Ditching the bagel alone saves you like 200 calories!) You’ll love the bright flavors, beginning with a schmear of good feta cheese and ending with crunchy root veggies that have been tossed in lime juice, olive oil, and a dash of Aleppo-style pepper. I love that it’s quick to put together on a whim when I don’t feel like cooking, but also fancy enough to serve for brunch!

Choosing your smoked salmon

Smoked salmon is already cooked and a convenient ingredient that you can find in the refrigerator near the fish counter at most grocery stores. There are options to fit nearly every budget, but it’s important to buy quality smoked salmon even if it means paying a little extra. Before you buy it, look carefully at the label to make sure it does not contain too much salt or sugar. Avoid salmon that looks overly oily or slimy or too dry with dark brown edges or spots. (Dark spots on your lox or salmon mean that it has gone bad).

Cheese to use with smoked salmon

Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!) could work as well. To make my feta more spreadable, I break it up with the back of a spoon and mix it with some quality extra virgin olive oil. (Now, if I ever have leftover whipped feta on hand, I use it on this salmon sandwich instead).

Ingredients and notes for smoked salmon toast

My smoked salmon toast comes together with just a few simple ingredients. Here’s what you’ll need:

Toast – As a lighter alternative to bagels, toast 4 slices of whole wheat bread (it saves about 200 calories).Cheese – Try blocks of creamy feta in the brine. To make it spreadable, smash it with a bit of olive oil. You can also use your favorite cream cheese, labneh or whipped feta instead.Smoked salmon – You’ll need 5 to 6 ounces quality smoked salmon or lox. You can find it in the refrigerator section near the fish counter at your grocery store.Vegetable topping: Carrot, radishes, green onion, beets, sliced into thin, short sticks. Don’t forget to wear gloves so the beets don’t stain your fingers!Lime juice and extra virgin olive oil. A squeeze of lime juice, a drizzle of EVOO, and a sprinkle of kosher salt and mild Aleppo pepper will do the trick to dress the root vegetable salad.

How to make it

To make these salmon toasts, simply spread the feta cheese on each piece of toast. Top each toast with salmon slices, and finish with the fresh root veggies (I like to toss them in a bit of lime juice and olive oil first before topping the toast). To season, a dash of Aleppo-style pepper or red pepper flakes and kosher salt.

Serving ideas!

These colorful smoked salmon sandwiches are a satisfying little meal, especially with the crunchy root vegetable salad on top. They’re best prepared and served right away before they lose their crunch and freshness. Serve them by themselves or as part of a bigger brunch buffet next to some salads and egg dishes like my herby potato omelet, frittata, or egg casserole.

Leftovers and storage

Smoked salmon can typically last in its package in the fridge for up to 1 week (read your package instructions), so assemble only as many toasts as you need. Store leftover root vegetables for this sandwich in an airtight container in the fridge for up to 3 days.