Smoked Salmon Sandwich with Feta

Name: Smoked Salmon Sandwich with Feta
Prep time: 15 min
Yield: 4 toasts
Ingredients: 1 carrot; 3 radishes; 1 green onion; Aleppo pepper (or red pepper flakes); kosher salt; 1 lime or lemon; extra virgin olive oil; 1 small beet; 4 lices whole wheat bread; 2 ounces quality feta cheese; 5 to 6 ounces quality smoked salmon fillet

User Reviews

4.9

21 reviews

Excellent

Prep Time
15 mins
Servings
4 toasts
Calories
1557 kcal
Course
Breakfast
Cuisine
Mediterranean, American

Smoked Salmon Sandwich with Feta

Frida Fisher

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Think of this open-faced smoked salmon sandwich as a lighter Mediterranean twist on classic lox and bagels, except lighter and maybe even bolder with flavor, thanks to feta and a delicious crunchy root veggie salad! To make it spreadable, don't forget to smash the feta with some olive oil to schemer on the salmon toasts.

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Ingredients

Servings

1 carrot, peeled and cut into thin, short sticks
3 radishes, cut into thin, short sticks
1 green onion, white and green parts, sliced into rounds
Aleppo pepper (or red pepper flakes), to taste
kosher salt, to taste
1 lime or lemon
extra virgin olive oil
1 small beet, peeled and cut into thin, short sticks
4 lices whole wheat bread, toasted
2 ounces quality feta cheese
5 to 6 ounces quality smoked salmon fillet

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Instructions

In a small bowl, combine the carrots, radish, green onion, and beets. Season lightly with kosher salt and Aleppo pepper (or red pepper flakes). Add as good squeeze of the lime and a drizzle of extra virgin olive oil and toss.
Combine the feta cheese with a bit of olive oil and, using the back of your fork, break up the feta and mash it so it is easy to spread.
Spread some feta on each of the toasted bread slices. Add the smoked salmon on top and season with a pinch of red pepper flakes and a squeeze of lime, if you like. Add the veggies on top and serve!

Notes

Cheese options: I used feta, made softer with a bit of extra virgin olive oil. Other cheese options like labneh, whipped feta, goat cheese, or another soft cheese will work well.
Choosing your smoked salmon: smoked salmon is already cooked and ready to use, and you can find it in the refrigerator section near the fish counter at most grocery stores. Do examine the package well, and avoid smoked salmon that looks too oily or has brown spots or dark dry edges. Read the label as well to make sure it does not have too much salt or sugar.
Serving ideas: these toasts are great for brunch or lunch next to salad. If you're making a big lunch buffet for friends, you can add an egg dish like my herby potato omelet, frittata, or egg casserole.
Leftovers and storage: Store leftover vegetables in an airtight container in the fridge for up to 3 days. Smoked salmon leftovers that have not been combined with other ingredients can be stored in their packaging for up to 1 week in the refrigerator (read your package instructions).
Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices (like the Aleppo-style pepper used in this recipe).

Nutrition Information

Show Details

Calories 155.7kcal (8%) Carbohydrates 16.6g (6%) Protein 13.3g (27%) Fat 4.4g (7%) Saturated Fat 1.6g (8%) Polyunsaturated Fat 0.8g Monounsaturated Fat 0.9g Cholesterol 15.7mg (5%) Sodium 542.9mg (23%) Potassium 213.2mg (6%) Fiber 2.7g (11%) Vitamin A 2617.8IU (52%) Vitamin C 6.8mg (8%) Calcium 63mg (6%) Iron 1.2mg (7%)

Nutrition Facts

Serving: 4toasts

Amount Per Serving

Calories 1557 kcal

% Daily Value*

Calories	155.7kcal	8%
Carbohydrates	16.6g	6%
Protein	13.3g	27%
Fat	4.4g	7%
Saturated Fat	1.6g	8%
Polyunsaturated Fat	0.8g	5%
Monounsaturated Fat	0.9g	5%
Cholesterol	15.7mg	5%
Sodium	542.9mg	23%
Potassium	213.2mg	5%
Fiber	2.7g	11%
Vitamin A	2617.8IU	52%
Vitamin C	6.8mg	8%
Calcium	63mg	6%
Iron	1.2mg	7%