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Hello friends! Tired of boring cheese and deli meat sandwiches?? You have to try this Horsey Salmon & Pickled Beet Sandwich!! Spicy horseradish salmon salad, zingy pickled beets, a thicc shmear of cream cheese, herby dill, and fresh greens all on a soft baguette. YUM! I was trying to remember how in the hell I came up with this sandwich and honestly I have no idea. But I’m glad I did because it is really freaking good and I hope you make it!!
There is some prep work upfront to make the components of this sandwich but once you’re done with that, you’re on easy street. It’s best to pickle the beets a day ahead so that they really soak up that brine. Pickling beets is really easy and I think they are so beautiful. Just look at the rings on those babies!
Then, the salmon needs to be cooked and you have to make the salmon salad, which is a very simple salad. Light on the mayo, extra horseradish, a few capers, and a dash of lemon. This is a HORSEY salmon salad and the bite of the horseradish goes so well with the pickled beets. We don’t want to complicate the flavor of horseradish + salmon which is why we aren’t going crazy with ingredients like I do in my Secret Ingredient Tuna Salad.
Let’s not forget the finishing touches. A thick layer of cream cheese mellows out these strong flavors, and fresh dill and mixed greens give the sandwich an herby green brightness. And the bread!! I mean, a soft baguette or ciabatta is a classic bread choice but you could go with sourdough or really any bread in a pinch. I had this sandwich on whole wheat today, and while the baguette was def better, it was not bad.
Let me know if you try my Horsey Salmon & Pickled Beet Sandwich!! I think you will love it. Tell me what you think in the comments!
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Horsey Salmon & Pickled Beet Sandwich
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 13 hours 10 minutes
- Yield: 4–6 sandwiches 1x
- Category: Sandwiches
Description
Spicy horseradish salmon salad, zingy pickled beets, a thicc shmear of cream cheese, herby dill, and fresh greens all on a soft baguette.
Pickled Beets adapted from BellyFull.
Ingredients
Pickled Beets (make a day ahead)
- 2–3 medium-large beets
- 1 cup apple cider vinegar
- 1 cup water
- ⅓ cup sugar
- 1 teaspoon salt
- 1 teaspoon whole peppercorns
- ½ teaspoon mustard seeds
- 3 fronds fresh dill
- 3 cloves garlic, smashed
Horsey Salmon Salad
- 1 lb salmon
- high heat oil
- salt & pepper
- 2 tablespoons mayo
- 3 tablespoons prepared horseradish (not horseradish sauce)
- 1 tablespoon lemon juice
- 2 teaspoons capers
Sandwich:
- plain cream cheese
- fresh dill
- pickled beets (recipe above)
- horsey salmon salad (recipe above)
- mixed greens
- ciabatta, soft baguette, or sourdough
Instructions
Pickled Beets (make a day ahead)
- Roast beets. Preheat oven to 425°. Wash beets and cut from stem. Wrap each beet individually in aluminum foil and roast for 45–60 minutes or until a fork pierces easily.
- Let cool, then peel skin off with a spoon or butter knife. Cut beets into ¼ inch thick slices and place into a large glass jar with a lid (a 1 liter mason jar is perfect) along with peppercorns, mustard seeds, dill fronds, and smashed garlic.
- In a small pot, bring apple cider vinegar, water, sugar, and salt to a simmer, mixing until sugar and salt are fully dissolved. Pour over beets. Let cool, then lid and refrigerate for at least 12 hours.
Horsey Salmon Salad
- Roast salmon. Preheat oven to 425°. Line a baking sheet with parchment paper or grease with cooking spray.
- Pat salmon dry, then rub with high-heat oil like avocado, salt, & pepper. Place skin side down on the baking sheet, folding any thin spots under. Bake salmon for 6–10 minutes (check on the early side if it’s a thin filet) or until it flakes easily and reads 140–145° on a thermometer.
- Let salmon cool, then flake into a bowl or tupperware and add mayo, prepared horseradish, lemon juice, capers, and salt & pepper to taste.
Prepare Sandies!!
- Toast your bread of choice.
- Spread a thick layer of cream cheese on one side and top with fresh dill.
- Place Pickled Beets on top of cream cheese/dill layer.
- Add as much Horsey Salmon Salad as you’d like.
- Then mixed greens, then the top of the sandwich! Enjoy!
Notes
- If you don’t want to make the pickled beets, you can buy pre-made ones at the grocery store. I’ve never had them so I don’t know how they taste but I’m sure they’d do the job?
Keywords: beets, salmon, horseradish, cream cheese, sandwich, dill
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