French · Lunch
French Salmon Sandwich
Cold-smoked salmon layered on buttered baguette with crème fraîche, thin cucumber ribbons, capers and dill. A French bistro-style open sandwich built around delicate smoked fish, sharp acidity and fresh herbs, finished with a squeeze of lemon and cracked black pepper. Served chilled, no cooking required beyond assembly.
$7
10 minsPrep
0 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
386Calories
24.3gProtein
16.9gFat
31.9gCarbs
3.2gSugar
2.1gFiber
1857mgSodium
45mgChol
7.6gSat Fat
540mgPotassium
95mgCalcium
2.1mgIron
4.8mcgVitamin B12
8.5mgVitamin C
low-calorie
low-cholesterol
gluten-free-adaptable
herb-salt
hidden-gems
quick-lunch
low-calorie
Instructions
1
Prep
Slice the baguette half open lengthwise, lay cut-side up, spread softened butter, then crème fraîche evenly on top.
2
Build
Lay arugula leaves down first, arrange smoked salmon slices in overlapping folds to fully cover, shingle cucumber ribbons over salmon, scatter capers and chopped dill across the top.
3
Finish
Squeeze lemon juice over the sandwich and crack black pepper across the surface. Cut diagonally and plate immediately while cold and crisp.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 260g260g smoked salmon
- 22 half baguette, about 5 inches (roughly 60g)
- 4 tbsp60g crème fraîche
- 11 cucumber (160g)
- 2 tsp2 tsp capers, drained
- 2 tbsp2 tbsp fresh dill
- 2 tsp2 tsp unsalted butter, softened
- 2 tsp2 tsp lemon juice
- 1/4 tsp1/4 tsp black pepper, freshly cracked
- 44 arugula leaves
