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A carefully crafted dish that blends traditional and modern cooking techniques to deliver comforting flavors for every occasion.

⏱️

Cook Time

30 min

🔥

Difficulty

Medium

📂

Category

Lunch

Recipe Details

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Goat Cheese & Smoked Fish Summer Sandwich

Inspired by Russ & Daughters’ Artisanal Offerings

At Russ & Daughters, a Manhattan landmark celebrated for its smoked and cured fish, a tangy goat cream cheese introduced this recipe. Its creamy richness, paired with delicate smoked salmon, forms a harmonious summer staple—ideal for light yet satisfying meals.

Recipe Highlights

  • Featured In: Summer Sandwiches | Cured & Smoked Seafood Recipes

  • Preparation Time: 10 minutes | Servings: 1

Ingredients (For 1 Serving)

  • 2 slices crusty sourdough bread (or artisan bread, e.g., rye or ciabatta)

  • 80g (2.8 oz) room-temperature goat cream cheese (unripened, for creaminess)

  • 60g (2.1 oz) thinly sliced smoked salmon (preferably wild-caught Atlantic variety)

  • 30g (1 cup) fresh arugula or microgreens (peppery contrast)

  • 1 thin slice red onion (optional, for sharpness)

  • 1 tsp fresh lemon juice (brightens cream cheese)

  • Flaky sea salt (e.g., Maldon) and freshly ground black pepper (to taste)

Instructions

  1. Toast Bread: Preheat panini press or grill to medium-high. Toast bread until golden-brown and crisp (exterior) but slightly soft inside. This prevents sogginess.

  2. Spread Cream Cheese: On one side of each toasted slice, spread goat cream cheese evenly. Drizzle with lemon juice and season with salt/pepper.

  3. Layer Fillings: Top cream cheese with smoked salmon (overlapping slightly for coverage). Add red onion (if using) and arugula/microgreens.

  4. Assemble: Close sandwich with the second toasted slice, pressing gently. Cut diagonally with a sharp knife for neat presentation. Serve immediately.

Pro Tips

  • Texture Upgrade: Add toasted sesame seeds or everything-bagel seasoning to the bread before toasting for extra crunch.

  • Vegan Twist: Substitute goat cream cheese with cashew cream or coconut yogurt; use smoked tofu for plant-based protein.

  • Storage: For meal prep, wrap tightly in parchment paper and refrigerate for up to 24 hours (eat cold or lightly reheat sandwich).

Recipe Photo Suggestion

A close-up of the diagonal-cut sandwich, showcasing the golden crust, glistening smoked salmon, and vibrant green arugula peeking from the sides—ideal for Instagram-worthy plating.

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