Smoked Salmon and Dill Mascarpone Sandwich

We had some Aussie friends over to stay a couple of weeks ago and the one thing they were completely bewildered by was the fact that you can buy sandwiches in almost every shop over here, from chemists to newsagents to petrol stations. While there are a few sandwich shops in Sydney, lunch will more often than not feature salads, noodles or sushi. For us Pommies however, the sandwich is synonymous with lunch, so with British Sandwich Week (12th – 18th May) on the horizon, what better time is there to celebrate the great British buttie?

Smoked Salmon and Dill Mascarpone Sandwich

This is my favourite sandwich at the moment – there’s something about the cool, creamy mascarpone on the hot crisp bread that just works brilliantly with the salty, smoky salmon. If you’re not a salmon lover, try it piled high with wafer thin pastrami and a few dill pickles.

Makes 1

2 slices good quality rustic bread
a few sprigs of dill, chopped
1 tbsp capers, drained
2 tbsp mascarpone cheese
a squeeze of lemon
2 – 3 slices smoked salmon



• Toast the bread until lightly golden – you want a bit of crunch on the outside, but lots of softness within.
• Stir the dill and capers into the mascarpone with a squeeze of lemon and season to taste with plenty of black pepper.
• While the toast is still warm, slather it with the dill mascarpone and arrange the smoked salmon on top.
• Grind over a little more black pepper for good measure, then put the second slice of toast on top and devour immediately.