This salmon sandwich served on soft, slightly sweet Viennese waffles is a refined twist on a classic open-faced sandwich. The combination of fluffy waffles, creamy spread, tender salmon, and fresh herbs creates a balanced and beautiful dish. It’s perfect for brunch, lunch, or a light dinner. This recipe serves 2.
Ingredients
For the Viennese Waffles:
1 cup all-purpose flour
1 tablespoon sugar
½ teaspoon baking powder
Pinch of salt
¾ cup milk
1 egg
2 tablespoons melted butter
½ teaspoon vanilla extract (optional for subtle sweetness)
For the Sandwich Filling:
100g smoked salmon or cooked flaked salmon
¼ cup cream cheese (plain or herbed)
1 teaspoon lemon juice
1 tablespoon chopped fresh dill or chives
½ avocado, thinly sliced (optional)
A handful of baby spinach or arugula
Salt and black pepper to taste
Instructions
1. Make the Waffles
In a bowl, combine flour, sugar, baking powder, and salt. In another bowl, whisk together milk, egg, melted butter, and vanilla. Pour the wet ingredients into the dry and mix until smooth. Heat a waffle iron, lightly grease it, and cook the batter until golden. Let waffles cool slightly before using.
2. Prepare the Filling
In a small bowl, mix the cream cheese with lemon juice, chopped herbs, and a little black pepper. Adjust to taste.
3. Assemble the Sandwiches
Spread the herbed cream cheese onto each waffle. Layer with baby spinach or arugula, followed by avocado slices (if using), and then the salmon. Sprinkle with extra herbs or a light squeeze of lemon juice if you like.
4. Serve
Serve open-faced or fold lightly like a sandwich. Pair with a light salad or a cup of chilled herbal tea for a full meal.
Tips for Extra Flavor
Add thin slices of cucumber or radish for crunch
Use a little horseradish or mustard in the cream cheese for extra kick
Toast the waffles lightly before assembling for a crispier base
Salmon on Viennese waffles is fresh, simple, and quietly fancy.
