English muffins were always available in my house growing up. You can use
whatever bread you like in this recipe, although I find a bagel or English muffin to
be a bit more fun to eat for breakfast compared to regular sandwich bread.
This recipe features some added salmon roe, a cheaper alternative to more
expensive fish eggs such as caviar. You can omit the salmon roe if it’s too
fancy—I get it!
![](https://chefsclubkitchen.com/wp-content/uploads/2024/08/shutterstock_1068893177.jpg)
Smoked Salmon, Salmon Roe, Fresh Dill, and Tomatoes on an English Muffin
Ingredients
- 1 English muffin (split in half)
- 1 Tbsp cream cheese (softened)
- 2 oz roughly 3 thin pieces smoked salmon
- 1 oz about 2 Tbsp salmon roe
- ¼ cup potato chips
- A few capers (finely minced)
- A few slices of thinly-sliced red onion
- A few slices of thinly-sliced tomato
- A few torn pieces of fresh dill fronds
Instructions
- Prepare the added sandwich ingredients, and set them aside.
- When you are ready to prepare and assemble your breakfast sandwich, toast the English muffin until it is golden-brown.
- Remove the English muffin halves from the toasted, and apply a thin layer of cream cheese to the insides of both halves.
- Add the thinly-sliced smoked salmon, salmon roe, potato chips, capers, red onion,
- tomato, and fresh dill.
- *It’s OK if some of the potato chips fall out of the sandwich—it’s going to be a bit messy!
- Close the sandwich, and enjoy.
- Serve with extra napkins on the side.