Having in-laws that live in Alaska is awesome for many reasons, one of them being is they send you smoked salmon around the holidays! One can only eat so many smoked salmon bagel sandwiches for breakfast, and I wanted to get creative with our salmon, and these epic smoked salmon BLT’s were born.
A Wingin’ It Recipe
Smoked Salmon BLTs
Makes 2 Sandwiches
- 8 slices thick cut bacon
- 1/4 cup mayonnaise
- 1/4 cup whipped cream cheese, at room temperature
- 1 teaspoon lemon zest
- 1 teaspoon fresh lemon juice
- 1 – 2 tablespoons capers
- 2 tablespoons chopped fresh dill leaves
- 4 slices multigrain bread
- 6 – 8 ounces smoked salmon
- 1 cup arugula, divided
- 2 medium tomatoes, sliced
- about 1/2 – 1/4 of a red onion, either sliced thin or diced small
- 1 ripe avocado
In a medium skillet over medium-high heat, cook the bacon until crispy, about 3 to 4 minutes on each side. Remove from the skillet and drain on paper towels.
In a small bowl, combine the mayonnaise, cream cheese lemon zest, lemon juice, fresh dill, and capers. Stir together to form a spread. A note of the amounts – you can use as much cream cheese and mayo as you like, doesn’t have to be 1/4 cup of each. Spread the mixture over 1 side of each slice of bread. Arrange the smoked salmon on 4 slices of the bread. Break the bacon in half and put on top of the smoked salmon. Top the bacon with tomatoes and arugula. Add sliced avocado and onion slices (if using). Cover with remaining slices of bread, spread side down.
Arrange the sandwiches on a platter and serve.