Open-Faced Smoked Salmon Sandwich

We had a major salmon moment this past weekend. It was salmon for dinner, salmon for lunch, and if we had any leftovers we would have scrambled some into our eggs for breakfast! 

When I was waiting in line at the butcher counter to get our salmon filet for dinner, the smoked salmon caught my eye. I love bagel and lox but rarely get the chance to eat it. My dad and I have been talking about how we need to get some smoked salmon (lox) and do something with it. I picked up a package and then created this super easy sandwich for lunch the next day!

It's a take on bagel and lox (the classic breakfast bagel with cream cheese, smoked salmon and red onions), but I switched it up a little bit to make it more acceptable for lunch. The recipe makes one sandwich, so the ingredients are a little vague. 

Smoked Salmon Sandwich
recipe makes one open face sandwich

1 slice of whole wheat bread, toasted
Big spoonful of mascarpone cheese (cream cheese will work too)
dash of dried dill
pinch of minced garlic
2-3 thin slices of packaged smoked salmon or lox (I used Spence & Co.)
a few spinach leaves
a few scallion or red onion slices
salt and pepper 

While your bread is toasting, mix together the mascarpone, dill and garlic. Spread the mixture on your toasted bread, layer on the spinach, then salmon. Top with scallion slices and garnish with salt and pepper. Slice diagonally and enjoy!

The sandwich was so good and made for the perfect lunch! It was a good change from the standard ham and cheese. I've been thinking about it since last Saturday...