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.
Ingredients
- 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 1/2 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
- Nutritional Information
Nutritional analysis per serving (1 serving)
265 calories; 7 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 19 grams protein; 19 milligrams cholesterol; 617 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
One serving
Preparation
- 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.
- 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.
- Advance preparation: This will keep well for a day. Wrap tightly in plastic wrap, and place in a bag. Keep cold if possible.
About 10 minutes
Dining and Cooking