This is the sandwich to mix up your lunch repertoire
Prep Time:
1 hour
Cook Time:
1 minute
Servings:
Ingredients
  • 1 package (8 ounces) light cream cheese, softened
  • 1/4 cup sour cream
  • finely grated lemon zest from 1/2 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 3 dashes red pepper hot sauce, optional
  • 1/4 cup finely chopped fresh fennel bulb (or celery)
  • 1/4 cup finely diced roasted red bell pepper (homemade or jarred)
  • 1/4 cup chopped fresh chives
  • 4 ounce smoked salmon, such as nova salmon pieces, chopped, about 1 cup
  • 1 can (6 ounces) wild alaskan red or pink salmon, drained, flaked
  • soft butter, optional
  • 6 to 12 slices hearty rye bread
  • garnishes: fresh fennel fronds, shaved fresh fennel bulb, sliced tomato, thin apple slices
Directions
  1. Step 1: In medium bowl, combine 1 package (8 ounces) softened cream cheese and 1/4 cup sour cream. Stir together until smooth. Stir in the finely grated lemon zest from 1/2 lemon, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 2 to 3 dashes red pepper hot sauce (optional).
  2. Step 2: Stir in 1/4 cup finely chopped fresh fennel bulb (or celery), 1/4 cup finely diced roasted red bell pepper (homemade or jarred) and 1/4 cup chopped fresh chives. Fold in 4 ounces smoked salmon (such as Nova salmon pieces, chopped, about 1 cup) and 1 can (6 ounces) drained wild Alaskan red or pink salmon. Refrigerate covered up to 3 or 4 days.
  3. Step 3: To assemble sandwiches, spread a thin layer of soft butter (if using) over one side of a slice of hearty rye bread. Top with a 1/2-inch thick smear of the salmon mixture. Garnish as desired. Serve with a knife and fork. (Or top with a second slice of buttered bread, and skip the utensils).