Grilled Smoked Salmon with Capered Cream Cheese
Smoked salmon and cream cheese is a time-honored pairing. For a quick fix, stir some capers and lemon zest into herbed cream cheese.
Makes 4 sandwiches
2 tablespoons coarsely chopped capers
1 tablespoon finely minced shallot
1 tablespoon minced flat-leaf parsley
1 tablespoon lemon juice
1 teaspoon finely minced lemon zest
1 teaspoon Dijon mustard
8 ounces cream cheese, at room temperature
8 thick slices country-style white or whole-grain loaf
Softened butter for bread
8 ounces hot-smoked salmon, flaked
1 cup baby spinach or arugula leaves, or power greens
Mix together capers, shallot, parsley, lemon juice, lemon zest, Dijon mustard and cream cheese. Lightly butter one size of each piece of bread. Spread the other side of each piece with cream cheese spread to taste. Divide salmon among four pieces and top with greens and remaining bread. Cook, covered, over medium heat until golden brown and warmed through.