Ingredients:

  • 120g cream cheese, softened
  • 1 tbsp fresh dill, finely chopped
  • 1 tsp lemon zest, freshly grated
  • 1/4 tsp cracked black pepper
  • 1/2 tsp capers, drained and minced
  • 4 slices sourdough or artisanal rye bread
  • 150g premium cold-smoked salmon
  • 1/2 English cucumber, thinly sliced into ribbons
  • 1/4 red onion, paper-thinly sliced
  • 10g fresh arugula or microgreens

Instructions:

  1. In a small bowl, combine the softened cream cheese with the fresh dill, lemon zest, black pepper, and minced capers. Mix vigorously until the herbs are evenly distributed and the flavors emulsify.
  2. Lightly toast the bread slices until golden brown. Immediately apply a generous layer of the herbed cream cheese to one side of each slice while the bread is still warm to create a moisture barrier.
  3. Layer the cucumber ribbons over the cream cheese on the bottom slices. Top with the smoked salmon, folding the slices to create height. Finish with red onion and arugula before placing the top slice of bread.