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Mini sandwiches with smoked salmon

Appetizers Dishes for Special Occasions 45 min Easy 13 wyświetleń ~34.80 PLN - (0)
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Description

Delicate mini sandwiches with smoked salmon are an elegant and quick appetizer perfect for New Year's Eve 2025. They consist of thinly sliced, lightly toasted baguette, creamy cheese with a hint of lemon and fresh dill, and slices of smoked salmon. The sandwiches combine the creamy texture of the cheese, the saltiness and smoky aroma of the salmon, and the fresh acidity of the lemon, creating a balanced flavor and an impressive presentation on a platter. Serve them on a large tray with lemon slices and fresh dill — they will look stunning and disappear first.

Składniki (10)

Servings:
12
  • Smoked salmon 200 g
  • Baguette 1.2 szt.
  • Cream cheese 150 g
  • Butter 30 g
  • Lemon 1.3 szt.
  • Dill (fresh) 15 g
  • Sea salt 1 g
  • 🌿 Przyprawy
  • Black pepper (ground) 2 szczypty
  • ✨ Opcjonalne
  • Red onion 100 g
  • Capers 20 g
💰 Szacowany koszt dania: ~34.80 PLN (2.90 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Take out all the ingredients and tools: cutting board, serrated bread knife, 24–26 cm frying pan or baking tray, small bowl, mixing spoon, lemon zester, paper towels. Check the salmon slices: if they are stuck together, gently separate them with a paper towel to remove excess moisture. Wash the dill and dry it, then finely chop it. Wash and dry the lemon.

Ingredients: Smoked salmon, Dill (fresh), Lemon
Use a cutting board that won't slip; if you don't have a lemon zester, use a fine grater. Drying the salmon will prevent the baguette from getting soggy.

Slicing the baguette

2

Place the baguette on a cutting board and, using a bread knife, slice it diagonally into thin pieces about 8–10 mm thick (diagonal slices will be larger and look nicer). With 300 g of baguette, you will get about 12–16 mini slices — we are planning for 12 servings. Try to cut with a steady, single motion, without sawing too vigorously.

Ingredients: Baguette
Use a serrated knife and hold the baguette steady with one hand; cutting at an angle provides a larger surface for spreading the ingredients.

Toasting the slices

3

Heat a skillet over medium heat (about 3/6 on the burner scale). Lightly spread melted butter on one side of each slice (you can melt it in a small saucepan or in the microwave for 10–15 seconds). Place the slices butter-side down in the skillet and fry for 1–1.5 minutes, until the bottom is golden-brown and crispy. Flip the slices and fry the other side for 30–45 seconds. Alternatively: preheat the oven to 200°C and arrange the slices on a baking sheet, butter them, and bake for 4–6 minutes until golden.

Ingredients: Baguette, Butter
Use a pan with a diameter of 24–26 cm. Do not set the heat too high, as the butter will burn; if it starts to flame, reduce the temperature. If you are roasting in the oven, keep an eye on the time — different ovens heat differently.

Preparation of cheese spread

4

In a small bowl, place the cream cheese (150 g). Grate a thin layer of zest from half a lemon (use a grater — only the yellow part, without the white), and then squeeze out about 1 teaspoon of lemon juice (a few ml). Add to the cheese the chopped dill (about 10 g from the prepared 15 g), a pinch of salt (1 g), and 1–2 pinches of freshly ground pepper (2 g). Mix with a spoon until the mixture is smooth and slightly fluffy — stir in a circular motion for about 30–45 seconds.

Ingredients: Cream cheese, Lemon, Dill (fresh), Sea salt, Black pepper (ground)
Use a grater for the lemon zest; try not to grate the white part (it's bitter). If the cheese is very cold and hard to mix, take it out 10–15 minutes earlier to soften.

Preparation of toppings (optional)

5

If you are using red onion — peel it and slice it into very thin half-rings (you can soak them in cold water for 5 minutes to soften the sharpness). If you are using capers — drain them from the brine and, if they are very salty, quickly rinse them under cold water and dry them on a paper towel. Also, slice a few thin slices of lemon for decoration.

Ingredients: Red onion, Capers, Lemon
Use a sharp chef's knife to chop the onion, and you'll achieve thin slices by holding the tip of the onion and cutting with steady motions. Capers have an intense flavor — add them sparingly.

Assembling sandwiches

6

Take one toasted slice of bread and evenly spread about 12 g of cheese spread on it (use a spreading knife). Gently place 15–20 g of smoked salmon (1–2 thin slices) on the spread, arranging them so that they slightly overlap and create an aesthetic wave. Add a bit of chopped red onion and 1–2 capers, if using. Drizzle the top with a few drops of lemon juice (about 1–2 ml per sandwich) and sprinkle with finely chopped dill. Repeat for the remaining slices.

Ingredients: Cream cheese, Smoked salmon, Red onion, Capers, Lemon, Dill (fresh)
Use a small teaspoon to apply the paste to control the amount. Gently spread the salmon with your fingers or kitchen tweezers — excessive handling may tear the slices.

Finishing and decoration

7

Arrange the finished mini sandwiches on a large tray in one or several layers, decorating with lemon slices and sprigs of dill. Each sandwich can be lightly seasoned with freshly ground pepper (a pinch) and, if desired, very thin lemon zest for aroma.

Ingredients: Lemon, Dill (fresh), Black pepper (ground)
Use a large tray or platter; leave space so that the sandwiches do not touch too much and maintain the crispness of the toasted baguette.

Serving

8

Serve the mini sandwiches immediately at room temperature. If you prepare them in advance (max. 1–2 hours), keep the spread and salmon in the fridge, and toast the slices just before serving. Transfer the sandwiches gently with a flat spatula to avoid squashing the ingredients.

Ingredients: Smoked salmon, Cream cheese, Baguette
It's best to prepare the paste and ingredients in advance, and assemble the sandwiches 15–30 minutes before serving. Do not store assembled sandwiches for longer than 2 hours; the baguette will lose its crispness.

Fun Fact

💡

Smoked salmon as an appetizer has been popular since the 19th century in northern countries, but served on small slices of baguette, it became an elegant banquet appetizer in French and British cuisine.

Best for

Sylwester 2025 przyjęcie koktajlowe impreza okolicznościowa

Tips

🍽️ Serving

Arrange the sandwiches on a cool platter with lettuce leaves as decoration. Serve additional bowls with capers, thinly sliced onion, and lemon slices so guests can season them to their liking. Dry prosecco, champagne, or cold water with lemon are suitable drinks.

🥡 Storage

If you prepare the ingredients in advance, store the cheese and salmon in closed containers in the refrigerator for up to 24 hours. Keep the toasted slices separately at room temperature for up to 2 hours (to prevent them from becoming soggy). Assembled sandwiches are best consumed immediately; freezing is not recommended.

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