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Recipe For Salmon Sandwiches With Wasabi Cream Cheese

'Wich of the Week: Smoked Salmon With Wasabi Cream Cheese

I don't often buy German-style dark rye bread, but when I spotted some at Trader Joe's the other day, I knew it would be perfect for the Swedish-inspired salmon sandwiches I'd been wanting to make. I ditched the original recipe's finger-sandwich suggestion and made full-size but dainty sandwiches instead. Layering smoked fish on dark bread definitely has a Scandinavian feel, but the wasabi cream cheese adds an eye-opening Japanese kick.
The nutty bread combined with velvety fish, creamy avocado, and even creamier spread makes for a cold sandwich that's hearty enough for dinnertime. My only complaint was that the wasabi — which I love — was too subtle. Next time, I'd mix in more, and if you like the tingly mustard, I suggest you do the same. To get the easy recipe, read more.

Smoked Salmon Sandwiches With Avocado and Wasabi Cream Cheese

Smoked Salmon Sandwiches With Avocado and Wasabi Cream Cheese

Recipe For Smoked Salmon Sandwiches With Avocado and Wasabi Cream Cheese

Ingredients

1 tablespoon wasabi powder
2 teaspoons water
8 ounces cream cheese, room temperature
8 slices German-style rye bread
1 ripe Hass avocado
1/2 lemon
8 ounces smoked salmon, thinly sliced

Directions

  1. Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese and stir with a rubber spatula until well combined.


  2. Place all bread slices on work surface. Spread each slice with a thin, even layer of the cream cheese.

  3. Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh from one half. Slice the each half into 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
  4. Cover each bread slice with a single layer of salmon, followed by a layer of avocado slices.

  5. Top each sandwich with remaining slice of bread.

Makes 4 sandwiches.

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