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Trout and Salmon Sandwiches

Smoked Trout and Salmon Sandwiches (Lachs- und Forellensandwiches)

These smoked trout and salmon sandwiches are made with demi-baguettes, smoked trout, smoked salmon, thin cucumber slices, and a creamy dill almond butter. They are fresh, savory, and easy to pack for picnics, beach days, hikes, road trips, or a light German-style lunch.
Servings 4

Ingredients

  • 4 demi-baguettes
  • 3-1/2 oz smoked trout fillets 100g
  • 3-1/2 oz smoked salmon fillets 100g
  • 1 seedless cucumber
  • 2 sticks butter at room temperature
  • 1 cup peeled almonds finely chopped, 150g
  • 2 tablespoons finely chopped dill
  • salt and freshly ground pepper

Instructions

  • With an electric mixer beat the butter until smooth and soft, then add the almonds, dill, salt and pepper. Place the butter in the refrigerator to chill.
  • Peel the cucumber and cut into thin slices (easiest using a mandoline slicer).
  • Slice the demi-baguettes open and spread the butter on all baguette halves. Arrange half of the cucumber slices in a gill-like pattern on all the bottom halves. Then arrange the trout fillets on two baguettes, the salmon fillets on the other two baguettes.
  • Cover the fish with another layer of cucumber slices and close the sandwiches with the top halves of the demi-baguettes.

Notes

What to Serve with Smoked Trout and Salmon Sandwiches

Serve these sandwiches with:
  • German pickles
  • Radish salad
  • Cucumber salad
  • Potato salad
  • Hard-boiled eggs
  • Rye crisps or pretzel sticks
  • Fresh fruit
  • Sparkling mineral water
  • Apple spritzer
  • German beer or Radler
  • A light green salad
For a German-style picnic, pack them with pickles, radishes, boiled eggs, fruit, and a cold spritzer.

Best Bread for Smoked Fish Sandwiches

Demi-baguettes make the sandwiches sturdy and easy to pack. For a more German-style version, try:
  • Brötchen
  • Rye bread
  • Pumpernickel
  • Whole grain bread
  • Seeded rolls
  • Pretzel rolls
  • Dark farmer’s bread
Open-faced rye or pumpernickel slices also work beautifully for a lighter Abendbrot-style version.

Smoked Trout vs. Smoked Salmon

Smoked salmon is rich, silky, and salty, while smoked trout is usually milder, flakier, and slightly more delicate. Using both gives the sandwiches variety and lets each fish shine. You can make all four sandwiches with one fish if preferred, but the combination makes the platter more interesting.

Easy Substitutions

  • No smoked trout? Use all smoked salmon, smoked mackerel, or smoked whitefish.
  • No smoked salmon? Use all smoked trout or another smoked fish.
  • No demi-baguettes? Use rolls, rye bread, pumpernickel, whole grain bread, or pretzel rolls.
  • No almonds? Use hazelnuts, walnuts, sunflower seeds, or skip the nuts.
  • No dill? Use chives, parsley, tarragon, or a little prepared horseradish.
  • Want more tang? Add lemon zest, lemon juice, capers, or a little German mustard to the butter.
  • Want it lighter? Replace some of the butter with cream cheese, quark, or Greek yogurt.

Can You Make These Sandwiches Ahead?

Yes, but they are best made close to serving so the bread stays fresh. You can prepare the dill almond butter up to 2 days ahead and keep it refrigerated. Slice the cucumber and assemble the sandwiches shortly before serving.

How to Store Leftovers

Wrap leftover sandwiches tightly and refrigerate for up to 1 day. The cucumber may soften the bread over time, so for the best texture, store the butter, cucumber, fish, and bread separately and assemble when ready to eat.

Picnic and Beach Day Tip

Because these sandwiches contain smoked fish and butter, keep them chilled until serving. Pack them in a cooler with ice packs, especially for beach days, hikes, and warm-weather picnics.
Course: Sandwiches