Loaded salmon toast with smoked salmon, feta and crunchy root vegetables! This smoked salmon sandwich (or lox sandwich) is perfect for a quick brunch or snack that’s both chic and satisfying. And if you like lox and bagels, this fresh version with a bold Mediterranean twist will capture your heart!
BEST smoked salmon sandwich
This feta and smoked salmon toast topped with a simple root vegetable salad is one of my favorite ways to use smoked salmon. And it’s actually the kind of hand meal I always crave!
Think of this open-faced smoked salmon sandwich as a Mediterranean twist on classic lox and bagels, only it may be bolder and lighter. (Discarding just the bagel will save you 200 calories!) You’ll love the bright flavors, starting with a drizzle of good feta cheese and ending with crunchy root vegetables tossed in lime juice, olive oil, and a dash of Aleppo-style pepper.
Love that it puts together quickly when I don’t feel like cooking, but also fancy enough to serve for brunch!
Choosing your smoked salmon
Smoked salmon is already cooked and a handy ingredient that you can find in the refrigerator at the fishmonger at most supermarkets. There are options for almost every budget, but it’s important to buy high-quality smoked salmon, even if it means paying a little extra. Before you buy it, check the label to make sure it doesn’t contain too much salt or sugar. Avoid salmon that looks too oily or slimy or is too dry with dark brown edges or spots. (Dark spots on your lox or salmon mean it’s gone bad).
Cheese to use with smoked salmon
Cream cheese is the classic obvious choice to pair with lox, but other soft cheeses like goat cheese, labneh, brie, or feta (my favorite!) can work too. To make my feta more spreadable, I break it with the back of a spoon and mix it with some quality extra virgin olive oil. (Now, if I ever have leftover whipped feta on hand, I’ll use it on this salmon sandwich instead).
Ingredients and Notes for Smoked Salmon Toast
My smoked salmon toast comes together with just a few simple ingredients. You need this:
- Toast – As a lighter alternative to bagels, toast 4 slices of whole wheat bread (saving about 200 calories).
- Cheese – Try blocks of creamy feta in the brine. To make it spreadable, crush it with a little olive oil. You can also use your favorite cream cheese, labneh, or whipped feta instead.
- Smoked salmon – You need smoked salmon or lox from 5 to 6 ounces. You can find it in the refrigerator section at the fishmonger’s store in your grocery store.
- Vegetable topping: Carrot, radish, green onion, beets, cut into thin, short sticks. Don’t forget to wear gloves so that the beets don’t stain your fingers!
- Lime juice and extra virgin olive oil. A squeeze of lime juice, a splash of EVOO, and a pinch of kosher salt and mild Aleppo pepper will do the trick for dressing the root vegetable salad.
How are you?
To make this salmon toast, simply spread the feta cheese on each piece of toast. Top each toast with slices of salmon and finish with the fresh root vegetables (I like to toss them in a little lime juice and olive oil before topping the toast). To season, a dash of Aleppo-style pepper or red pepper flakes and kosher salt.
These colorful smoked salmon sandwiches are a satisfying little meal, especially with the crunchy root vegetable salad on top. They are best prepared and served right away before they lose their crunch and freshness. Serve them alone or as part of a larger brunch buffet alongside some salads and egg dishes like my spicy potato omelette, frittata, or egg dish.
Leftovers and Storage
Smoked salmon will usually keep for up to 1 week in the package in the refrigerator (read the instructions on the package), so only make as many toasts as you need. Store leftover root vegetables for this sandwich in an airtight container in the refrigerator for up to 3 days.
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Smoked salmon sandwich with feta
- 1 root, peeled and cut into thin, short sticks
- 3 radish, cut into thin, short sticks
- 1 green onion, white and green parts, cut into rounds
- Aleppo pepper (or red pepper flakes), taste
- kosher salt, taste
- 1 lime or lemon
- Extra virgin olive oil
- 1 small beet, peeled and cut into thin, short sticks
- 4 slices Whole grain bread, roasted
- 2 us quality feta cheese
- 5 to 6 us quality smoked salmon fillet
In a small bowl, combine the carrots, radishes, green onion, and beets. Season lightly with kosher salt and Aleppo pepper (or red pepper flakes). Add a good squeeze of the lime and a dash of extra virgin olive oil and toss together.
Combine the feta cheese with a little olive oil and use the back of your fork to break the feta into pieces and puree so that it spreads easily.
Spread some feta on each of the toasted bread slices. Add the smoked salmon and season with a pinch of red pepper flakes and, if desired, a squeeze of lime. Add the vegetables and serve!
- Cheese options: I used feta softened with a little extra virgin olive oil. Other cheese options such as labneh, whipped feta, goat cheese, or another soft cheese will work well.
- Choosing Your Smoked Salmon: smoked salmon is already cooked and ready to use, and you can find it in the fishmonger’s refrigerator at most supermarkets. Check the package carefully and avoid smoked salmon that looks too oily or has brown spots or dark dry edges. Also read the label to make sure it doesn’t contain too much salt or sugar.
- Serving Tips: these toasts are delicious for brunch or lunch alongside a salad. If you’re making a big lunch buffet for friends, you can add an egg dish, like my spicy potato omelette, frittata, or egg dish.
- Leftovers and Storage: Store leftover vegetables in an airtight container in the refrigerator for up to 3 days. Smoked salmon leftovers that have not been combined with other ingredients can be stored in their package in the refrigerator for up to 1 week (read the instructions on the package).
- Visit our store to browse Mediterranean ingredients, including extra virgin olive oil and all-natural and organic spices (like the Aleppo-style pepper used in this recipe).
Calories: 155.7kcalCarbohydrates: 16.6gProtein: 13.3gFat: 4.4gSaturated fat: 1.6gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 0.9gcholesterol: 15.7mgSodium: 542.9mgPotassium: 213.2mgFiber: 2.7gVitamin A: 2617.8IUVitamin C: 6.8mgCalcium: 63mgIron: 1.2mg