Open Faced Smoked Salmon Sandwiches

Open Faced Smoked Salmon Sandwiches
Prep time
Total time
Have breakfast for dinner!
Recipe type: Breakfast
Cuisine: American
Serves: 4
  • 4 pieces whole grain bread or 2 bagels sliced in half
  • 6-8 oz thinly sliced smoked salmon (add more or less depending on how much you like)
  • 2 tbsp capers, drained
  • ¼ cup thinly sliced red onion
  • ½ cup thinly sliced tomatoes
  • freshly cracked pepper
Lemon Herb Cream Cheese:
  • ½ cup goat cream cheese (or regular) at room temperature
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp finely chopped chives
  • 1 tbsp finely chopped parsley
  • ¼ tsp salt
  1. Toast bread or bagels to your desired doneness.
  2. While bread is toasting, in a small bowl add all the ingredients for the lemon herb cream cheese. Mix together well.
  3. Allow bread or bagels to cool slightly. This helps prevent the cream cheese from melting and the sandwich from sliding around.
  4. Spread the cream cheese mixture evenly over the four pieces of bread/bagels.
  5. Divide the capers evenly among the 4 sandwiches making sure to press the capers down into the cream cheese.
  6. Add a layer of red onion followed by the sliced tomatoes.
  7. Lastly, drape entire sandwich with a few pieces of the smoked salmon (lox). Sprinkle liberally with freshly cracked pepper.