Le Saumon Recipe

Name: La Parisienne French Bakerys Le Saumon Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 pieces soft white rolls or brioche (split); 3 tbs cream cheese (full-fat), softened; 2 tbs sour cream or crème fraîche; 1 tsp fresh lemon juice; 1 tsp finely grated lemon zest; 1 tbs fresh dill, finely chopped; 1 tsp salt; 0.5 tsp black pepper; 200 g smoked salmon slices (or cured gravlax), thinly sliced; 1 piece English cucumber, thinly sliced into half-moons; 4 cups mixed salad leaves (baby spinach, arugula, butter lettuce); 0.25 piece red onion, very thinly sliced (optional); 2 tsp capers, drained; 2 tsp extra-virgin olive oil; 0.5 tsp freshly ground black pepper; 2 pieces lemon wedges; 4 pieces extra dill sprigs; 0 to taste sea salt flakes (to taste)

Inspired by La Parisienne French Bakery

Time25m

Serves4

Fresh soft bread with cream, salad, salmon, and cucumber.

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Ingredients

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Bread & Spread

4 pieces soft white rolls or brioche (split)

3 tbs cream cheese (full-fat), softened

2 tbs sour cream or crème fraîche

1 tsp fresh lemon juice

1 tsp finely grated lemon zest

1 tbs fresh dill, finely chopped

1 tsp Celtic sea salt

1/2 tsp black pepper

Salmon & Toppings

7.05 oz (200 g) smoked salmon slices (or cured gravlax), thinly sliced

1 piece English cucumber, thinly sliced into half-moons

4 cups mixed salad leaves (baby spinach, arugula, butter lettuce)

1/4 piece red onion, very thinly sliced (optional)

2 tsp capers, drained

2 tsp extra-virgin olive oil

1/2 tsp freshly ground black pepper

Garnish & Optional

2 pieces lemon wedges

4 pieces extra dill sprigs

0 to taste sea salt flakes (to taste)

Method

Bread & Spread

Prepare spread

In a small bowl combine the softened cream cheese and sour cream (or crème fraîche). Add the lemon juice, lemon zest, chopped dill, 1/2 teaspoon of the salt (reserve the rest for the salad), and 1/4 teaspoon black pepper. Stir with a spatula until smooth and slightly airy. Taste and adjust seasoning — it should be bright and slightly tangy.

Prepare bread

If using rolls or brioche, split each one horizontally. Lightly toast cut sides under a broiler or in a pan for 45–60 seconds until just golden (optional). Allow to cool slightly so the spread doesn't melt.

Assemble spread on bread

Divide the cream mixture evenly among the 4 split rolls (about 1 tablespoon plus a little extra per half). Spread a thin, even layer on the bottom halves only to provide a creamy base for the salmon and salad.

Salmon & Toppings

Prepare salad base

Place the mixed salad leaves in a bowl. Add the thinly sliced cucumber and the optional thinly sliced red onion. Drizzle with the 2 teaspoons olive oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Toss gently to coat. The dressing should be light so the cream and salmon remain star players.

Arrange salmon

Lay the smoked salmon slices on top of the cream-covered bread bottoms. Use about 50 g (a quarter of the salmon) per sandwich, arranging the slices loosely so they billow slightly for texture.

Add salad and cucumber

Top the salmon with a generous handful of the dressed salad and a few cucumber half-moons. Sprinkle the capers over each sandwich for a briny pop.

Finish sandwiches

Season lightly with extra black pepper and, if desired, a few sea salt flakes. Place the top half of the roll gently over the fillings without pressing down.

Garnish & Serve

Cut each sandwich in half on the diagonal for easier handling. Plate and garnish each with a lemon wedge and an extra dill sprig. Serve immediately so the bread remains soft and the salad crisp.

Optional: For a more composed presentation, serve open-faced on the bottom halves only and place the tops to the side.