Updated date:

6 Smoked Salmon Sandwich Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Smoked salmon is a delicious addition to a steak sandwich.

Smoked salmon is a delicious addition to a steak sandwich.

For many, smoked salmon is still considered a rich man's indulgence. It is assumed to be incredibly expensive and—like caviar—beyond the everyday means of the average person. This is no longer actually true, given modern salmon farming methods and vacuum packing which keeps the fish fresh and edible for longer. Smoked salmon also comes in a variety of grades and thus price ranges, making it affordable within the confines of almost any food budget.

6 Delicious Sandwich Ideas With Smoked Salmon

The sandwiches in this article are all made with Scottish cold-smoked salmon and provide an insight in to how truly versatile this delicious foodstuff can be.

  1. Oak-Smoked Salmon and Strawberry Sandwich
  2. Oak-Smoked Salmon, Spinach and Soured Cream Sandwich
  3. Beech-Smoked Salmon, Porcini Mushrooms and Capers Sandwich
  4. Beech-Smoked Salmon, Soft Cheese and Pineapple Bagel
  5. Beef Steak and Oak- and Beech-Smoked Salmon Sandwich
  6. Oak- and Beech-Smoked Salmon, Lemon Juice and Black Pepper Sandwich
Hot-smoked salmon, clapshot and broccoli.

Hot-smoked salmon, clapshot and broccoli.

What's the Difference Between Hot- and Cold-Smoked Salmon?

Hot-smoked salmon is smoked directly over the heat source that provides the smoke. This means it is conventionally cooked as it is smoked. Salmon to be cold-smoked is contained in a chamber away from the heat source, into which the smoke only is channelled. This means the salmon is smoked without essentially being cooked.

Oak smoked salmon, strawberries and basil make for a simple but excellent sandwich.

Oak smoked salmon, strawberries and basil make for a simple but excellent sandwich.

1. Oak-Smoked Salmon and Strawberry Sandwich

Smoked salmon and strawberries may sound like an unusual combination but the two actually complement one another beautifully when served in a number of different ways. A sandwich may not be the obvious way in which the two can be combined but this recipe sees smoked salmon and strawberries added to a honey and sunflower toasted bread roll to delicious effect.

Cook Time

Prep timeCook timeReady inYields

5 min

5 min

10 min

One sandwich

Ingredients

  • 1 honey and sunflower seed bread roll, (or similar)
  • 1 tbsp olive oil
  • 3oz smoked salmon
  • 3 strawberries, husked and halved down through the centre
  • Squeeze of fresh lemon juice
  • Black pepper
  • 2 or 3 fresh basil leaves, rolled and thinly sliced

Instructions

  1. Bring the olive oil up to a medium heat in a frying pan. Cut the bread roll in half horizontally and fry both halves cut sides down for a couple of minutes until the surface is golden and slightly crisp.
  2. Lay the smoked salmon slices on the cut side of the bottom half of the roll. Arrange the strawberry halves on top, cut/flat sides down.
  3. Squeeze a little lemon juice over the strawberries and season with black pepper. Scatter over the basil strips. Lay the top of the roll in place.
Smoked salmon, spinach and soured cream with dill sandwich.

Smoked salmon, spinach and soured cream with dill sandwich.

2. Oak-Smoked Salmon, Spinach and Soured Cream Sandwich

Cook Time

  • Prep time: 5 min
  • Cook time: n/a
  • Ready in: 5 min
  • Yields: One sandwich

Ingredients

  • 1 tbsp soured cream
  • ½ tsp dried dill
  • 2 slices wheat, spelt and rye bread (or similar)
  • Small handful baby spinach leaves
  • 3oz smoked salmon slices
  • Homemade chips/French fries to serve (optional)

Instructions

  1. Put the soured cream in a bowl and add the dill. Stir and cover until required. This should ideally (but not necessarily) be done about an hour in advance.
  2. Wash the spinach and shake dry. Lay on one slice of the bread.
  3. The salmon slices should be laid on top of the spinach.
  4. Drizzle the soured cream over the salmon and lay the second slice of bread on top.
  5. Serve with the optional chips/fries.
Smoked salmon with chopped porcini mushrooms and capers sandwich

Smoked salmon with chopped porcini mushrooms and capers sandwich

3. Beech-Smoked Salmon, Porcini Mushrooms and Capers Sandwich

Cook Time

  • Prep time: 15 min
  • Cook time: n/a
  • Ready in: 15 min
  • Yields: One sandwich

Ingredients

  • 1 tbsp dried porcini mushrooms
  • 2 slices of bread
  • Butter for bread (optional)
  • 3oz smoked salmon slices
  • 6 pickled capers
  • Black pepper

Instructions

  1. Put the dried porcini mushrooms in to a glass bowl. Add enough boiling water to cover and leave for ten minutes.
  2. Spread the bread with a little butter (if using butter) and lay the smoked salmon on one slice.
  3. Drain the mushrooms and gently squeeze to remove the excess moisture. Do not squeeze too hard or you will squeeze out all the flavour as well as the moisture.
  4. Sit the porcini mushrooms and capers on a chopping board. Season with black pepper and chop together.
  5. Spoon the mushroom and caper mix on top of the salmon, spread evenly and add the second slice of bread. Quarter diagonally to serve.
Smoked salmon, soft spreading cheese and pineapple form the basis of this very tasty bagel sandwich

Smoked salmon, soft spreading cheese and pineapple form the basis of this very tasty bagel sandwich

4. Beech-Smoked Salmon, Soft Cheese and Pineapple Bagel

Cook Time

  • Prep time: 5 min
  • Cook time: 5 min
  • Ready in: 10 min
  • Yields: One bagel sandwich

Ingredients

  • 1 bagel, cut in half horizontally
  • 1 tbsp soft cheese (approximately)
  • 2oz smoked salmon, cut in to strips
  • 1 pineapple ring, canned in own juice
  • 2 basil leaves, shredded

Instructions

  1. Lightly toast the bagel halves on their cut sides. If your bagel is especially fresh, you may of course wish to omit the toasting process.
  2. Allow the toasted bagel to cool for a minute or so, otherwise the cheese will melt, run and possibly split.
  3. Spread both halves of the bagel with soft cheese.
  4. Arrange the smoked salmon strips on the bottom half of the bagel.
  5. Lay the pineapple ring on top of the smoked salmon before scattering the basil over the top.
  6. Lay the top half of the bagel in place and serve.
Beef rib eye steak, smoked salmon and horseradish sauce sandwich

Beef rib eye steak, smoked salmon and horseradish sauce sandwich

5. Beef Steak and Oak- and Beech-Smoked Salmon Sandwich

There can't be many sandwich combinations in this world that were inspired by the name of a racehorse - but that is truly from where this sandwich idea came. Beef or Salmon was a famous Irish steeplechaser which - although hugely successful in Ireland - failed to live up to expectations elsewhere, especially at the world's top jumps' meeting, Britain's famous Cheltenham Festival. The name of the horse suggests an almost impossible restaurant choice for those who love both beef and salmon - so this sandwich recipe affords the best of both worlds...

Cook Time

  • Prep time: 10 min
  • Cook time: 6 min
  • Ready in: 15 min
  • Yields: One sandwich

Ingredients

  • 1 6oz rib eye beef steak
  • Vegetable oil for frying
  • Salt and pepper
  • 2 slices of wheat, spelt and rye bread
  • 2 tsp horseradish sauce
  • 3oz smoked salmon slices
  • 1 tsp freshly chopped chives
  • Pickled onions to serve (optional)

Instructions

  1. Ensure that (where applicable) the steak has been removed from the fridge at least an hour before you intend to cook it and allowed to come up to room temperature.
  2. Bring the oil up to a high heat in a frying pan. Season the steak on both sides and fry for three minutes each side or until done as you like it.
  3. Turn the heat off under your frying pan and push it to a cool part of the stove or hob. Leave the steak to rest for about seven or eight minutes.
  4. Put a teaspoon of horseradish sauce on each slice of bread and spread evenly.
  5. If desired, any excess fat can be cut from the rested steak. This should never be done prior to or immediately after cooking as it will adversely affect the taste and possibly the texture of the steak.
  6. Lay the steak on one slice of bread and top with the smoked salmon slices. Scatter over three-quarters of the chopped chives.
  7. Put the second slice of bread in place and cut the sandwich in half diagonally. Serve with the pickled onions and garnished with the remaining chopped chives.
Smoked salmon is laid on half a bread roll and seasoned with lemon juice and black pepper

Smoked salmon is laid on half a bread roll and seasoned with lemon juice and black pepper

6. Oak- and Beech-Smoked Salmon, Lemon Juice and Black Pepper Sandwich

The recipes previously featured in this article have looked at a number of very different ways to embellish a smoked salmon sandwich with a wide variety of ingredients. There are some occasions, however, when trying to improve on virtual perfection is pure folly and a little seasoning is all that is needed. Try this incredibly simple sandwich to enjoy the subtle, distinctive flavours of smoked salmon at its very best.

Cook Time

  • Prep time: 5 min
  • Cook time: n/a
  • Ready in: 5 min
  • Yields: One sandwich

Ingredients

  • 1 soft, fresh bread roll
  • Few slices of smoked salmon
  • Squeeze of lemon juice
  • Black pepper

Instructions

  1. Cut the bread roll in half horizontally.
  2. Lay the salmon slices on the bottom half of the roll.
  3. Squeeze over a little lemon juice and season with black pepper.
  4. Add the top of the roll.

Smoked Salmon, Omega-3 Fatty Acids and Health

Smoked salmon is widely known to be an excellent source of the Omega-3 fatty acids which can be so beneficial to different parts of the body, particularly the heart. The pack in which the oak smoked salmon featured above was contained also provided the following information.

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on March 13, 2014:

Thank you very much Audrey and I hope you do get the chance to try to enjoy some of these ideas. The speed of preparation (as well as the magnificent taste!) is of course a big plus in making these sandwiches.

Audrey Selig from Oklahoma City, Oklahoma on March 11, 2014:

I love salmon and never realized how many ways you can prepare it. I am very impressed with the photos and how natural, but vivid, the colors of the foods turned out. I may try some of these methods. They sound like they are quick to prepare. Pinning Some look low calorie.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 29, 2013:

Thanks, Carly. I hope you enjoy your creations. :)

Carly Sullens from St. Louis, Missouri on May 27, 2013:

Yum! These look delicious. I am going to be making some of these in the near future. Great job.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 20, 2013:

Hello, someonewhoknows. You may rest assured, it most certainly is not. I balk sometimes at the concept of farmed fish in general but as a passionate fisherman who rates conservation above all else, I am aware in real terms that it is a necessary evil in the modern world if certain fish species are to survive and be available to present - never mind future - generations. I have been to many fish farms and seen how they operate - the good and the bad. Thanks for stopping by.

someonewhoknows from south and west of canada,north of ohio on May 20, 2013:

Hopefully that isn't GMO farm raised Salmon.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on May 20, 2013:

Hi, randomcreative. The pineapple was an experiment but I knew from long experience that strawberries go very well with smoked salmon so I thought why not other fruits? I loved it! Thanks for reading and commenting.

Rose Clearfield from Milwaukee, Wisconsin on May 20, 2013:

Smoked salmon and pineapple, what an inspired combination! Thanks for the wonderful recipes as always.