SMOKED SALMON SANDWICH WITH LEMON AND DILL CREAM CHEESE AND HOMEMADE PICKLES
This fresh smoked salmon sandwich filled with zesty lemon and dill cream cheese is served with pickled red onions and crisp cucumber ribbons. Created for us by Ed Cudlipp. Perfect for weekend brunches and picnics, it’s a quick but impressive bite to share with friends.
The base is thick-sliced white tiger bread – soft and fluffy on the inside with a beautifully crackled crust. It is generously spread with cream cheese and flavoured with fresh dill and lemon juice, then layered with silky smoked salmon, punchy pickled onions and cool cucumber ribbons for crunch and freshness.
Every bite is the perfect balance of creamy, salty, sharp, and crisp.
Ed uses a range of Professional Knives for slicing the tiger bread, finely chopping herbs to fold into the cream cheese and thinly slicing the onions for pickling. This simple but carefully crafted sandwich proves that with the right ingredients – and the right tools – you can elevate even the easiest dishes into something special.
INGREDIENTS:
2 slices of white tiger bread (or this works well with a bagel)
100g smoked salmon
1 tub of cream cheese (eg Philadelphia)
Small bunch of fresh dill
1/2 lemon
1 cucumber
1 red onion
200ml cider vinegar
200ml water
5-10 mixed peppercorns
2 tbsp sugar
Salt to taste
METHOD:
PICKLE THE ONIONS
1. Combine the vinegar, water, peppercorns, sugar, and salt in a small saucepan. Gently heat and stir until the sugar and salt dissolve. Remove from the heat and cool.
2. Slice the red onion into very thin strips.
3. Place the sliced red onion in a jar and pour over the pickling liquid. Leave for a minimum of an hour to pickle to a beautiful pink colour.
PREPARE THE CREAM CHEESE AND CUCUMBER
1. Make the dill and lemon cream cheese by combining the cream cheese with a handful of finely chopped fresh dill, the juice of half a lemon and some freshly ground black pepper. Mix thoroughly and set aside in the fridge.
2. Make the cucumber ribbons by running a potato peeler along the length of the cucumber, creating paper-thin ribbons.
PICKLE THE ONIONS
1. Combine the vinegar, water, peppercorns, sugar, and salt in a small saucepan. Gently heat and stir until the sugar and salt dissolve. Remove from the heat and cool.
2. Slice the red onion into very thin strips.
3. Place the sliced red onion in a jar and pour over the pickling liquid. Leave for a minimum of an hour to pickle to a beautiful pink colour.
PREPARE THE CREAM CHEESE AND CUCUMBER
1. Make the dill and lemon cream cheese by combining the cream cheese with a handful of finely chopped fresh dill, the juice of half a lemon and some freshly ground black pepper. Mix thoroughly and set aside in the fridge.
2. Make the cucumber ribbons by running a potato peeler along the length of the cucumber, creating paper-thin ribbons.
ASSEMBLE THE SANDWICH
1. On a slice of tiger bread, spread a generous layer of the cream cheese filling.
2. Layer pickled red onions on top of the cream cheese filling.
3. Layer a generous amount of smoked salmon on top of the red onions, and finish with freshly ground black pepper.
4. Layer the cucumber ribbons on top of the smoked salmon.
5. Top with another slice of tiger bread.