Easter Picnic in Central Park

Well, being May 1st I figured if I'm going to post about my Easter meal I better do it now! The sandwiches I made were too good not to share.


We were lucky to have beautiful weather on Easter weekend, and so we packed a delicious picnic to enjoy in Central Park! I made yummy deviled eggs (just a smidge of mayonnaise and several heaping spoonfuls of Greek yogurt, among other things, to make it healthier), roasted asparagus and homemade carrot cake. But the centerpiece was smoked salmon sandwiches and they were fantastic.


Smoked Salmon Sandwiches

• Bread (yummy hearty sandwich bread, or whatever you have that isn't too soft)
• Smoked Salmon
• Tomato (I used heirloom because they looked the best at the store)
• Avocado
• Arugula
• Homemade dill & goats milk cheese spread (recipe below)

Dill & goats milk cheese spread

• 3 tablespoons goats milk cheese
• 2 tablespoons plain Greek yogurt
• 1 generous tablespoon minced fresh dill
• LOTS of fresh cracked pepper and salt
• Zest from 1 lemon

**Disclaimer: I didn't actually measure the ingredients, but it's hard to go wrong with this spread! Just keep tweaking until the flavor is right. Since I used it as a sandwich spread it was good to flavor it aggressively with lots of dill. Alter the cheese to yogurt ratio so that it's spreadable. Greek yogurt is much thicker than regular yogurt and it's also not sweet at all so it works great in all kinds of recipes.


Just mix together, spread generously on each slice of bread and put a single layer of smoked salmon, tomato and avocado on top. Heap with lots of arugula and you've got a tasty and portable sandwich! I Packed the lemon that we zested to squeeze on the sandwich before eating and it was PERFECT. Pack some champagne with whatever combinations of fresh fruit juices you may have in your fridge and you've got yourself a picnic.


As a side note, this spread would be great on homemade crostini, too! And I always get a big container of arugula because it's such a flexible ingredient, it's good wilted, blended in soups, fresh with lemon and olive oil, the options are endless! Alternatively a lot of grocery stores nearby sell it 'loose leaf' so you can get just enough for a sandwich that way for super cheap.