Gluten-Free Open-Faced Smoked Salmon Sandwiches
Prep time: 
Total time: 
Serves: 4
Creamy herbed cheese topped with hot smoked salmon on thick pieces of peasant bread and a sprinkle of micro-greens.
  • 4 thick slices of peasant bread (I love Kim and Jake's gluten-free loaf)
  • 4-5 ounces cream cheese (I used Snøfrisk)
  • 2 Tablespoons minced shallot
  • 2 Tablespoons finely chopped dill
  • 2 Tablespoons thinly sliced chives
  • ¼ teaspoon coarse ground black pepper
  • Zest of 1 lemon, finely grated
  • 6-8 ounces hot smoked salmon
  • ½ cup micro-greens or sprouts, for garnish
  • 4 lemon wedges, for garnish
  1. In a small bowl, combine the cream cheese with the shallots, herbs, pepper, and lemon zest. Divide evenly between the four slices of bread.
  2. Gently flake the salmon into big pieces and arrange evenly over the four slices of bread. Top with the micro-greens and serve with a slice of lemon. Enjoy immediately, or wrap well and refrigerate for several hours, or up to one day.
Recipe by Cafe Johnsonia at