Smoked Salmon & Skyr on Rye

Name: Smoked Salmon & Skyr on Rye
Prep time: 10 min
Total time: 10 min
Yield: 2 servings
Cuisine: other
Ingredients: 2 slices rye bread (dense, dark Danish-style or pumpernickel, about 1 cm thick); 4 tbsp skyr (plain, thick Icelandic-style yogurt); 100 g smoked salmon (cold-smoked, thinly sliced); 1 tsp lemon juice (freshly squeezed); 1 tbsp dill (fresh, finely chopped); 1 tsp capers (drained, rinsed); 1 pinch black pepper (freshly cracked); 1 pinch salt; 8 slices cucumber (thinly sliced rounds); 6 pcs red onion (thin rings)

RATING

0.0/5

TASTE SCORE

8/10

A Scandinavian-inspired open-faced sandwich that layers silky smoked salmon over a thick spread of tangy Icelandic skyr on dense, hearty rye bread. Finished with fresh dill, capers, and a squeeze of lemon, it's a light yet satisfying meal that comes together in minutes. Perfect for a quick lunch or elegant brunch.

PREP

10m

COOK

SERVES

1 PIECE

298 cal

SERVINGS

METHOD · 4 STEPS

prep · ~2 min
Prepare the skyr spread.
1.Place the skyr in a small bowl.
2.Add lemon juice and a pinch of salt. Mix well until smooth and combined.
3.Fold in half of the chopped dill.
prep · ~1 min
Slice the vegetables.
1.Cut cucumber into thin rounds.
2.Slice red onion into paper-thin rings.
TIPSoak onion rings in ice water for 5 minutes to mellow their bite while you prep.
assemble · ~2 min
Assemble the open-faced sandwiches.
1.Lay the two slices of rye bread on a clean cutting board.
2.Spread each slice generously with the lemon-dill skyr mixture.
3.Drape the smoked salmon slices across the skyr, letting them fold naturally.
4.Arrange cucumber slices and red onion rings over the salmon.
5.Scatter a few capers across each sandwich.
6.Finish with a crack of black pepper and the remaining fresh dill.
serve
Serve immediately with lemon wedges on the side.

PRO TIPS

What to keep in mind.

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

1
For the best texture, use dense, dark rye bread that can support the toppings without getting soggy.
2
Let the skyr come to room temperature for 10 minutes before mixing — it spreads more easily and tastes less chilly.
3
Drape the smoked salmon loosely rather than pressing it flat to keep the texture light and airy.
4
Rinse capers well to remove excess brine, then pat them dry so they don't make the bread soggy.
5
If making ahead, store the skyr spread separately and assemble just before serving to keep the bread crisp.

RECIPE VARIATIONS