About
This Smoked Salmon Sandwich is one of my favorites, whether it’s for a quick breakfast, a lazy weekend brunch, or even as an elegant little snack before dinner. The creamy avocado and tangy capers play so well with the rich smoked salmon, and the microgreens add just the right crunch. It’s simple yet feels special, perfect for when you want something a bit more indulgent without much effort. Trust me, this one’s a keeper for any occasion!
Serves: 2
Cook time: 10 min
Difficulty: easy
Ingredients
- 2 slices bread (your choice of sourdough, rye, or multigrain for added texture and flavor)
- 1 avocado, ripe
- 4 tablespoons cream cheese
- 3.5 oz (100g) smoked salmon
- 1 tablespoon capers, drained
- Thick balsamic vinegar, for drizzling
- Microgreens, for garnish and a touch of freshness
Step-by-step
1
Start by toasting your bread slices until golden and slightly crisp. This will provide a sturdy base for the creamy ingredients.
2
Spread the cream cheese evenly across one side of each toasted bread slice. The cream cheese not only adds creaminess but also balances the saltiness of the smoked salmon.
3
Slice the avocado and arrange it in an even layer on top of the cream cheese.
4
Place the smoked salmon slices over the avocado, covering it completely for a generous, savory layer.
5
Sprinkle the capers over the smoked salmon, adding bursts of tangy flavor then top with a handful of fresh microgreens for a bit of crunch, color, and a peppery finish.
6
Drizzle a small amount of thick balsamic vinegar across the top to enhance the flavors with a touch of acidity and serve the sandwich immediately for the freshest taste.
Flavorjazz 
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