Smoked Salmon on Bread

Name: Smoked Salmon on Bread
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 slices rye bread (dense, thinly sliced, preferably dark rye or pumpernickel); 0.5 cup cream cheese (softened at room temperature); 200 g smoked salmon (cold-smoked, thinly sliced); 0.25 cup red onion (small, very thinly sliced into rings); 2 tbsp capers (drained); 1 tbsp lemon juice (freshly squeezed); 2 tbsp dill (fresh, roughly chopped); 1 pinch black pepper (freshly cracked); 1 pinch salt

RATING

4.3/5(37)

TASTE SCORE

8/10

An effortlessly elegant open-faced sandwich that comes together in minutes. Silky slices of cold-smoked salmon drape over crusty bread slathered with tangy cream cheese, finished with briny capers, sharp red onion, and fresh dill. Perfect for brunch, a light lunch, or a quick snack.

PREP

10m

COOK

SERVES

1 PIECE

256 cal

SERVINGS

INGREDIENTS

For 4 servings

4 slicesrye bread · dense, thinly sliced, preferably dark rye or pumpernickel½ cupcream cheese · softened at room temperature200 gsmoked salmon · cold-smoked, thinly sliced¼ cupred onion · small, very thinly sliced into rings2 tbspcapers · drained1 tbsplemon juice · freshly squeezed2 tbspdill · fresh, roughly chopped1 pinchblack pepper · freshly cracked1 pinchsalt

NUTRITION · PER SERVING

256

CALORIES · 1 PIECE

Protein14g · 22%

Carbs20g · 31%

Fat13g · 46%

Fiber2g

Sugar3g

Saturated fat7g

Cholesterol43mg

Sodium779mg

Potassium206mg

Phosphorus135mg

How we calculate →

METHOD · 6 STEPS

prep
Prepare the cream cheese spread.
In a small bowl, mix the softened cream cheese with the lemon juice and a pinch of salt until smooth and spreadable.
TIPTake the cream cheese out of the fridge 30 minutes beforehand — cold cream cheese tears the bread.
prep
Slice the onion and drain the capers.
Peel and very thinly slice the red onion into rings. Drain the capers in a small sieve.
assemble
Spread the cream cheese on the bread.
Lay the rye bread slices on a clean board. Divide the cream cheese mixture evenly among the slices, spreading it all the way to the edges.
assemble
Layer the smoked salmon.
Drape the smoked salmon slices loosely over the cream cheese on each piece of bread, creating small folds for height rather than pressing it flat.
garnish
Finish with onion, capers, dill, and pepper.
Scatter the red onion rings and capers over the salmon. Sprinkle with fresh dill and finish with a crack of black pepper.
serve
Serve immediately.
Transfer to plates and serve right away while the bread is still crisp and the salmon is cool.
TIPIf the bread needs a little crunch, pop the slices in a toaster for 30 seconds before spreading the cream cheese.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For best texture, toast the rye bread until just crisp but not hard – about 30 seconds in a toaster.
2
Slice the red onion paper-thin using a mandoline to avoid overpowering the delicate salmon.
3
Let the cream cheese sit at room temperature for 30 minutes so it spreads smoothly without tearing the bread.
4
Drape the smoked salmon in loose folds, not pressed flat, to create a light, elegant texture.
5
Drain and rinse the capers if you prefer a milder brine flavor.
6
Assemble just before serving to keep the bread from getting soggy from the cream cheese and toppings.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten-free

Swap rye bread for sturdy gluten-free crackers or toasted gluten-free sourdough – ideal for those with gluten sensitivity without losing the crunch.

dairy free

Dairy-free

Replace cream cheese with a plant-based alternative (cashew or oat-based) – this keeps the tangy, creamy base while making the dish fully dairy-free.

extra herby

Extra-herby

Add a layer of fresh chives and chopped parsley along with the dill – the extra herbs bring a fresher, greener note that complements the salmon beautifully.

bagel style