← All recipesTotal: 15 min
Ingredients
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Instructions
- Spread each slice of rye bread with cream cheese.
- Fold smoked salmon over the bread.
- Top with cucumber ribbons, capers and dill.
- Serve with lemon wedges and black pepper.
Kitchen note: Salmon thickness varies, so check the thickest part and adjust cooking time as needed. For cured, smoked or other ready-to-eat preparations, keep fish properly chilled and follow local food-safety guidance.
Why you'll like this recipe
- Rye bread gives the sandwich a distinctly Nordic base.
- Smoked salmon, cucumber and dill need no cooking.
- Open-faced serving keeps it light enough for lunch or brunch.
Tips for better results
- Use sturdy rye bread so the toppings do not make it soggy.
- Pat cucumber slices dry if they are very watery.
- Assemble close to serving time for the best texture.
What to serve with it
Serve with a small salad, pickles, radishes or a soft-boiled egg.
Storage
Keep the components refrigerated separately and assemble just before eating.
Common questions
Can I make this ahead?
Yes. Prepare the components ahead and keep them chilled, then assemble close to serving for the best texture.
What goes well with it?
Rye or crisp bread, potatoes, salad greens and simple vegetables all work well, depending on the recipe.