Sandwich
Rugbrød with Smoked Salmon and Dill
About this dish
Rugbrød, the dense and tangy Danish rye bread, is the perfect foundation for a classic Scandinavian open-faced sandwich. Paired with silky smoked salmon, a lemony dill cream, and crisp cucumber ribbons, this smørrebrød is a celebration of simple, honest flavors.
It's an ideal lunch or light supper that brings the hygge of Copenhagen to your table.
Ingredients
UK and US measurements are both included for every recipe.
Danish rye bread
grain4 slices
cream cheese
dairy100 g
Imperial measurement: 3.5 oz
fresh dill
herb2 tbsp
lemon zest
herb1 tsp
lemon juice
liquid1 tsp
salt
seasoning1/4 tsp
freshly ground black pepper
spiceto taste
smoked salmon
protein150 g
Imperial measurement: 5.3 oz
cucumber
vegetable1/2 small cucumber
fresh dill sprigs
herba few
capers
other1 tbsp
Method
Make the dill cream
5 minutesIn a small bowl, mix the softened cream cheese with the chopped dill, lemon zest, lemon juice, salt, and a few grinds of black pepper. Stir until smooth and well combined. Set aside.
Prepare the bread
2 minutesIf desired, lightly toast the rugbrød slices to bring out their nutty flavor and add a bit of crunch. Alternatively, use them as is for a softer texture.
Assemble the smørrebrød
3 minutesSpread a generous layer of the dill cream on each slice of rugbrød. Divide the smoked salmon slices among the bread, folding or draping them attractively.
Garnish and serve
2 minutesTop with cucumber ribbons and fresh dill sprigs. Add a few capers if you like. Serve immediately, as the bread can soften.
Equipment
- Mixing bowl
- Butter knife
- Cutting board
Nutrition facts
Tips
- For the best texture, let the cream cheese soften at room temperature before mixing—it will blend more smoothly and spread evenly.
- If you can find it, use authentic Danish rugbrød, which is dense and slightly sour, a good alternative is a dark German-style rye bread.
- For a more traditional serving, enjoy your smørrebrød with a cold beer or a shot of aquavit, just like they do in Copenhagen.
- Prepare the dill cream up to a day ahead and refrigerate, just stir it well before using.
Serving suggestions
- Serve the smørrebrød on a platter with pickled cucumbers or a green salad on the side.
- For.
- For a true Danish experience, offer these sandwiches for lunch with a cold glass of beer or aquavit.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Freja Nystrom
Specialises in Scandinavian cuisineFreja makes gravlax with dill and aquavit. She cures it in her basement.
Describe yourself in three words: Dill-y, aquavit-y, basement-cured.