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Lox Sandwiches on Dark Rye

Updated: Jan 13, 2023

Open-faced smoked salmon sandwiches (High in omega 3)

Serves: 8

Prepare: 10 mins

Cook-Total time: 10 mins


  • ½ cucumber, peeled

  • 3 tbsp white wine vinegar

  • 2 sprigs dill, leaves only, finely chopped

  • 175g Organic Soft Cheese-Cream Cheese

  • ½ unwaxed lemon, zest

  • 8 slices dark sweet bread, or dark rye, crusts removed

  • Smoked Salmon (lox), cut into ribbons

  • Sliced red onion

  • Microgreens or capers, to serve (optional)

  • Tomato slices (optional)

  1. Using a peeler, cut the cucumber into thin ribbons, peeling down to and then discarding the seeds. Toss the cucumber with the vinegar and dill, then season and set aside for 30 minutes to pickle.

  2. Mix the soft cheese, lemon zest and a twist of freshly ground black pepper together. When ready to assemble the sandwiches, spread the bread with the soft cheese and top with ribbons of smoked salmon and sliced red onion.

  3. Lift the cucumber from the excess vinegar, let it drain, then use to top the salmon. Finish with a pretty sprinkle of microgreens (or capers).

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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