Smoked salmon openfacer

This sandwich is an all-time classic hall-of-famer mainstay in my family. It’s a classy breakfast, lunch, or dinner, and is great for hosting (guests can make their own sandwiches). Just brush your teeth after consumption.

Ingredients

Instructions

Toast the bread. Finely dice the shallots, onions, or green onions.

Liberally butter the toasted bread, and cover the entirety of the toast’s surface with a single layer of smoked salmon. Sprinkle the sheet of salmon with lemon juice.

Evenly cover with the diced shallots and capers in about a 3:1 ratio of onions to capers.

Pour a decent amount (about 1 tablespoon) of olive oil onto the sandwich. Scatter sea salt flakes and finish it with some ground pepper.

This is easiest to eat with knife and fork due to the olive oil overdose. Serve with a glass of wine or whole milk, depending on time of day.

The ingredients laid out on a wooden board: salt and pepper grinders, a jar of capers, a bottle of olive oil, a bundle of green onions, butter, sliced bread, lemon halves and a few slices of smoked salmon.
A heap of hand-sliced smoked salmon on a wooden cutting board, a scattering of capers beside it.
A chef's knife lying on the board next to finely diced green onion, whole onions still bundled behind it.
Two thick slices of white bread toasting on an oven rack, the edges going gold.
Olive oil poured from a bottle over two assembled open-faced sandwiches, salmon, capers and diced green onion already on the toast.
The finished sandwiches on a glass plate, salmon covered in diced green onion, capers and a few basil leaves.

Thank you Mike King for the food photography, Joel Ryan for coining ‘openfacers’, and Frank Megna for the slogan! This post originally appeared at openfacers.com, the now-defunct food blog focused solely on open-faced sandwiches.

Footnotes

  1. Aim to buy fresh ‘chunk’ sushi-grade smoked salmon (ideally, never frozen) from your local fishmonger. Slice it with a sharp knife to your preferred thickness. This allows you to achiveve thinner slices than the pre-sliced smoked salmon from normal grocery stores. ↩