Thedietco kitchen · Sweden-inspired

Swedish Open-Faced Salmon Rye

Name: Swedish Open-Faced Salmon Rye
Total time: 10 min
Yield: 2 servings
Ingredients: 2 slices wholegrain rye bread (90 g); 120 g cooked salmon flaked; 80 g plain Greek yogurt; 1 tsp Dijon mustard; 70 g cucumber; 1 tbsp dill; 1 tsp lemon juice

Estimated time: 10 min · Yield: 2 servings

Serving inspiration for Swedish Open-Faced Salmon Rye — Smørrebrød-01 — Serving inspiration; ingredients and presentation may differ.

Make Swedish Open-Faced Salmon Rye at home with measured ingredients, step-by-step directions and a practical Thedietco tip. Makes 2 servings; estimated time 10 min.

This is a modern adaptation inspired by Sweden-inspired. Ingredient quantities are for the full recipe; divide by the stated yield.

Serves / makes 2 servings

Ingredients

2 slices wholegrain rye bread (90 g)
120 g cooked salmon flaked
80 g plain Greek yogurt
1 tsp Dijon mustard
70 g cucumber
1 tbsp dill
1 tsp lemon juice

How to make it

Mix yogurt, mustard, dill and lemon.
Spread mixture over rye slices.
Add cucumber ribbons and flaked salmon.
Top with black pepper and extra dill.

Serving inspiration; ingredients and presentation may differ. Photo: File:Smørrebrød-01.jpg by angermann · CC BY-SA 2.0. Resized and converted to WebP.

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