Loaded salmon toast with smoked salmon, feta, and crunchy root veggies! This smoked salmon sandwich (or lox sandwich) is perfect for a quick brunch or a snack that is both fancy and satisfying. And if you love lox and bagels, this fresh take with a bold Mediterranean twist will win 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. It’s basically the kind of hand-held meal I crave all the time! And, like radish with butter, it also makes an easy and delicious snack!
Think of this open-faced smoked salmon sandwich as a Mediterranean twist on classic lox and bagels, only this is possibly bolder and lighter. (Ditching the bagel alone saves you like 200 calories!) You’ll love the bright flavors, beginning with a schmear of good feta cheese and ending with crunchy root veggies that have been tossed in lime juice, olive oil, and a dash of Aleppo-style pepper.
I love that it’s quick to put together on a whim 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 convenient ingredient that you can find in the refrigerator near the fish counter at most grocery stores. There are options to fit nearly every budget, but it’s important to buy quality smoked salmon even if it means paying a little extra. Before you buy it, look carefully at the label to make sure it does not contain too much salt or sugar. Avoid salmon that looks overly oily or slimy or too dry with dark brown edges or spots. (Dark spots on your lox or salmon mean that it has gone bad).
Cheese to use with smoked salmon
Cream cheese is the classic, obvious choice to pair with lox, but other soft cheeses such as goat cheese, labneh, brie, or feta (my favorite!) could work as well. To make my feta more spreadable, I break it up 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 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. Here's what you'll need:
- Toast - As a lighter alternative to bagels, toast 4 slices of whole wheat bread (it saves about 200 calories).
- Cheese - Try blocks of creamy feta in the brine. To make it spreadable, smash it with a bit of olive oil. You can also use your favorite cream cheese, labneh or whipped feta instead.
- Smoked salmon - You’ll need 5 to 6 ounces quality smoked salmon or lox. You can find it in the refrigerator section near the fish counter at your grocery store.
- Vegetable topping: Carrot, radishes, green onion, beets, sliced into thin, short sticks. Don’t forget to wear gloves so the beets don’t stain your fingers!
- Lime juice and extra virgin olive oil. A squeeze of lime juice, a drizzle of EVOO, and a sprinkle of kosher salt and mild Aleppo pepper will do the trick to dress the root vegetable salad.
How to make it
To make these salmon toasts, simply spread the feta cheese on each piece of toast. Top each toast with salmon slices, and finish with the fresh root veggies (I like to toss them in a bit of lime juice and olive oil first 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’re best prepared and served right away before they lose their crunch and freshness. Serve them by themselves or as part of a bigger brunch buffet next to some salads and egg dishes like my herby potato omelet, frittata, or egg casserole.
Leftovers and storage
Smoked salmon can typically last in its package in the fridge for up to 1 week (read your package instructions), so assemble only as many toasts as you need. Store leftover root vegetables for this sandwich in an airtight container in the fridge for up to 3 days.
More smoked salmon recipes and breakfast toast recipes:
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Smoked Salmon Sandwich with Feta
- 1 carrot, peeled and cut into thin, short sticks
- 3 radishes, cut into thin, short sticks
- 1 green onion, white and green parts, sliced into rounds
- Aleppo pepper (or red pepper flakes), to taste
- Kosher salt, to taste
- 1 lime or lemon
- Extra virgin olive oil
- 1 small beet, peeled and cut into thin, short sticks
- 4 slices whole wheat bread, toasted
- 2 ounces quality feta cheese
- 5 to 6 ounces quality smoked salmon fillet
- In a small bowl, combine the carrots, radish, green onion, and beets. Season lightly with kosher salt and Aleppo pepper (or red pepper flakes). Add as good squeeze of the lime and a drizzle of extra virgin olive oil and toss.
- Combine the feta cheese with a bit of olive oil and, using the back of your fork, break up the feta and mash it so it is easy to spread.
- Spread some feta on each of the toasted bread slices. Add the smoked salmon on top and season with a pinch of red pepper flakes and a squeeze of lime, if you like. Add the veggies on top and serve!
- Cheese options: I used feta, made softer with a bit of extra virgin olive oil. Other cheese options like 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 refrigerator section near the fish counter at most grocery stores. Do examine the package well, and avoid smoked salmon that looks too oily or has brown spots or dark dry edges. Read the label as well to make sure it does not have too much salt or sugar.
- Serving ideas: these toasts are great for brunch or lunch next to salad. If you're making a big lunch buffet for friends, you can add an egg dish like my herby potato omelet, frittata, or egg casserole.
- Leftovers and storage: Store leftover vegetables in an airtight container in the fridge for up to 3 days. Smoked salmon leftovers that have not been combined with other ingredients can be stored in their packaging for up to 1 week in the refrigerator (read your package instructions).
- Visit our Shop to browse Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices (like the Aleppo-style pepper used in this recipe).
What style of smoked salmon would you suggest? I've always had lox/nova because my family is Jewish but I have noticed Scottish style and others in the store. Would love a more specific recommendation. Thanks!
Hi, Rebekah. For this recipe, it's not so much the type that matters... really whatever flavor profile you enjoy will work. What's most important is that it is of high quality.
Love your recipes, looking forward in making this one with the Smoked Salmon & Feta, Just one question, can it be assembled ahead of time? Or will the toasted bread get soggy?
Looking forward in making these as an appetizer for a large group!?
Angela from Montreal, Canada
Hi, Angela. I would not assemble these too far in advance or, yes, the bread may get soggy. You could toast the bread ahead of time and then have all the ingredients ready to put together right before you serve them.
Love the recipe but
Feta very salty and lox very salty
Don’t you think a less salty cheese would compliment
Hi, Lucy. I've never had an issue with the saltiness here, but you could certainly experiment with a different cheese if you prefer.
Yum!! I love the classic combo of smoked salmon and cream cheese, but using feta cheese instead is a game-changer! I made these sandwiches for breakfast and they were a huge hit!
Yay! Thanks, Ania!
So glad to hear it, Ania! Thank you1
Try rubbing a clove of garlic over toasted bread first. Some of us need garlic in the morning to "brighten" our breath.
This looks amazing and I plan to try it! One clarifying question: the beet is served raw, is that correct? I know beets can be eaten raw, I just want to confirm that’s what you intended here. 😁
Yes, that is correct :). Enjoy!