Open Rye Sandwich with Smoked Salmon, Herb Cream Cheese and Radishes
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 250
- Total Fat
- 18
- Saturated Fat
- 9
- Carbohydrates
- 6
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 16
- Cholesterol
- 60
- Sodium
- 639
- Total: 10 min
- Active: 10 min
Ingredients
2 tablespoons chopped fresh chives
1/4 cup fresh dill, chopped
3 1/2 tablespoons creme fraiche
2 ounces cream cheese, softened to room temperature
Kosher salt and freshly ground black pepper
2 radishes (2 different colors if available)
2 slices rye bread
4 to 6 slices smoked salmon
2 sprigs fresh dill, for garnish
Directions
- Stir to combine the chives, dill, creme fraiche, cream cheese, salt and pepper in a medium bowl.
- Wash the radishes in cold water, and then thinly slice them on a mandoline into a medium bowl of ice water. Let them sit for 5 minutes, and then drain and place on a towel to dry.
- To assemble the sandwiches, spread 1 to 2 tablespoons of the herb cream cheese over the slices of bread. Top with the smoked salmon, another tablespoon of herb cream cheese, sliced radishes and a sprig of dill.