Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Smoked Salmon & Assembly
Dill & Lemon Cream Cheese
Bread & Garnish
Method
Dill & Lemon Cream Cheese
Prepare cream cheese base
Place the softened cream cheese in a medium bowl. Using a fork or rubber spatula, beat until smooth and slightly whipped (about 1–2 minutes).
Add the chopped fresh dill, lemon zest, lemon juice, olive oil, and very finely minced shallot to the cream cheese. Stir until evenly incorporated.
Season with sea salt and black pepper, tasting and adjusting to preference. If the mixture seems too stiff, add up to 1 teaspoon additional lemon juice or 1 teaspoon of olive oil to reach a spreadable consistency.
Cover and refrigerate for at least 15 minutes to allow flavors to meld. Bring back to room temperature for 10 minutes before serving for easier spreading.
Bread & Toasting
If desired, lightly toast the brown bread slices until just golden at the edges but still soft inside (about 1–2 minutes in a toaster or 3–4 minutes in a 375°F/190°C oven).
Optionally, spread a thin layer of room-temperature unsalted butter on the warm toast for richness.
Assembly & Serving
Spread about 1 tablespoon of the dill & lemon cream cheese evenly over each slice of brown bread (adjust to taste).
Fold or lay 1 ounce of smoked salmon on top of each slice (about 8 oz total divided over 8 slices).
Drizzle a few drops of fresh lemon juice over the salmon, and sprinkle with reserved chopped dill and capers if using. Grind a little black pepper on top if desired.
Garnish with microgreens or additional dill sprigs. Serve immediately while bread is slightly warm or at room temperature.