Open-Faced Smoked Salmon Sandwich

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

This sandwich is basically a riff on Hawaii's beloved lomi-lomi salmon, a salad of salted fish and tomatoes.

Ingredients:

1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened

1 teaspoon minced fresh chives

1 teaspoon chopped fresh flat-leaf parsley

1 teaspoon chopped fresh thyme

1 teaspoon plain low-fat yogurt

1/2 teaspoon lemon juice

1 garlic clove, minced

3 tablespoons dijon mustard

1 tablespoon chopped fresh dill

1 tablespoon water

2 teaspoons honey

6 (1-ounce) slices rye bread

6 bibb lettuce leaves, cut in half

12 ounces cold-smoked salmon, cut into thin strips

24 (1/4-inch-thick) slices plum tomato

24 (1/8-inch-thick) slices cucumber

3 hard-cooked large egg whites, chopped

dill sprigs (optional)

Directions:

1. Combine first 7 ingredients in a bowl.
2. Combine mustard and next 3 ingredients (through honey); stir with a whisk.
3. Spread 2 tablespoons cheese mixture over each bread slice. Top each with 2 lettuce halves, 2 ounces salmon, 4 tomato slices, and 4 cucumber slices. Drizzle each sandwich with 2 teaspoons mustard mixture; sprinkle with 2 tablespoons egg whites. Garnish with dill sprigs, if desired.

By RecipeOfHealth.com