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Smoked Salmon, Salmon Roe, Fresh Dill, and Tomatoes on an English Muffin

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!
The sandwich is topped with some thinly-sliced red onions, tomatoes, fresh dill,
minced capers, and potato chips for added textural crunch.
The following recipes makes one sandwich, and can be easily scaled up or down.

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.

Notes

You can freeze your store-bought English muffins and defrost them in the fridge whenever you are ready to use them.