Smoked Salmon Sandwich with Feta
Think of this open-faced smoked salmon sandwich as a lighter Mediterranean twist on classic lox and bagels, except lighter and maybe even bolder with flavor, thanks to feta and a delicious crunchy root veggie salad! To make it spreadable, don't forget to smash the feta with some olive oil to schemer on the salmon toasts.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 carrot, (peeled and cut into thin, short sticks)
- 3 radishes, (cut into thin, short sticks)
- 1 green onion, (white and green parts, sliced into rounds)
- Aleppo pepper (or red pepper flakes), (to taste)
- Kosher salt, (to taste)
- 1 lime or lemon
- Extra virgin olive oil
- 1 small beet, (peeled and cut into thin, short sticks)
- 4 slices whole wheat bread, (toasted)
- 2 ounces quality feta cheese
- 5 to 6 ounces quality smoked salmon fillet
Instructions
- 1
In a small bowl, combine the carrots, radish, green onion, and beets. Season lightly with kosher salt and Aleppo pepper (or red pepper flakes). Add as good squeeze of the lime and a drizzle of extra virgin olive oil and toss.
- 2
Combine the feta cheese with a bit of olive oil and, using the back of your fork, break up the feta and mash it so it is easy to spread.
- 3
Spread some feta on each of the toasted bread slices. Add the smoked salmon on top and season with a pinch of red pepper flakes and a squeeze of lime, if you like. Add the veggies on top and serve!