Wholegrain sandwich with smoked salmon

Wholegrain sandwich with smoked salmon, egg, cream cheese, cucumber and dill: a savoury recipe with plenty of protein, wholegrain bread and fresh flavours for a quick meal.

At a glance

• Serves 1
• Prep time: 10 min
• Cooking time: 7 min
• Total time: 17 min
• Calories: 390 kcal per serving
• Protein: 25 g
• Fat: 16 g
• Carbs: 32 g

Ingredients

• 2 slices of wholegrain bread
• 50 g smoked salmon
• 1 organic egg
• 2 tbsp cream cheese
• 0.25 cucumber
• 1 tbsp fresh dill
• 1 pinch of pepper

Method

You’ll need: saucepan · chopping board · knife

1. Bring water to the boil and soft-boil the egg. Then refresh in cold water and peel.
2. Toast the wholegrain bread lightly until crisp on the outside. Thinly slice the cucumber and chop the dill.
3. Spread both slices of bread with cream cheese. Top one with the cucumber and smoked salmon.
4. Slice the egg and lay it on the salmon. Season with dill and pepper.
5. Place the second slice of bread on top and press the sandwich down lightly.
6. Serve straight away while the bread is still crisp. A small green salad goes well with it.

Good to know

Sometimes food can be simple but really good. This sandwich is savoury, fresh and a proper meal. Just right when you want to eat something substantial without much effort.

Swaps

Cream cheese → cottage cheese (more protein, usually a little less fat) | Smoked salmon → smoked trout (similar protein content, often a little milder) | Wholegrain bread → wholegrain rye bread (more fibre, stronger flavour) | Cream cheese → avocado (more unsaturated fatty acids and fibre)

Allergens

Contains fish, egg, milk and gluten. Generally suitable for children, but give smoked salmon only in small amounts because of the salt. In pregnancy, hard-boil the egg and swap the smoked salmon for cooked salmon, as it isn't heated here.