Baguette with cream cheese and lightly salted salmon
Classic open-faced sandwich: baguette with cream cheese, slices of lightly salted salmon, cucumber and dill.
- Time
- 8 min
- Serving
- 324 kcal
- Ingredients
- ≈ $2.76
- Protein
- 15 g
Ingredients
- 1 Baguettepack 250 g ≈ $1.50 60 g
- 2 Cream cheesepack 140 g ≈ $1.80 30 g
- 3 Lightly salted salmonpack 200 g ≈ $9.00 40 g
- 4 Cucumbers≈ $3.67 per kg 40 g
- 5 Dillpack 50 g ≈ $1.80 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Tips
- Why it works
- Cut the baguette lengthwise first to avoid crushing the bread when spreading cream cheese. Use a sharp knife for clean slices.
- Substitutions
- Replace cucumber with 40g grated carrot for a sweeter contrast; swap dill for 2g chopped chives if unavailable.
- Common mistakes
- Over-salting the salmon makes the sandwich taste flat. Check the label for ‘lightly salted’ and rinse briefly if too salty.
- Storing and reheating
- Eat fresh or store for 1 day in the fridge; reheat in a toaster for 2 minutes to crisp the bread.
- Serve with
- Pair with a glass of dry white wine or serve as a quick lunch with a side of pickled onions.
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