Name: Smoked Salmon Smørrebrød
Prep time: 13 min
Cook time: 7 min
Total time: 20 min
Cuisine: Danish
Ingredients: 2 medium eggs; 75g lighter soft cheese; 75g fat-free Greek yogurt; 2 slices German-style rye bread; 75g smoked salmon; ½ small cucumber, thinly sliced; Handful of radishes, thinly sliced (optional); Handful of fresh dill fronds; Salt, to taste; Ground black pepper, to taste

Smoked Salmon Smørrebrød is one of my favorite ways to turn a few simple ingredients into a fresh, elegant meal. Inspired by classic Scandinavian open-faced sandwiches, I layer toasted rye bread with a creamy cheese and Greek yogurt spread, silky smoked salmon, crisp cucumber, radishes, jammy eggs, and plenty of fresh dill.

I especially like this recipe for breakfast, brunch, or a light lunch because it feels satisfying without being overly heavy. The combination of protein-rich salmon and eggs, creamy spread, hearty rye bread, and fresh vegetables gives me a wonderful mix of flavors and textures in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 medium eggs

75g lighter soft cheese

75g fat-free Greek yogurt

2 slices German-style rye bread

75g smoked salmon

½ small cucumber, thinly sliced

Handful of radishes, thinly sliced (optional)

Handful of fresh dill fronds

Salt, to taste

Ground black pepper, to taste

Directions

I bring a saucepan of water to a boil. Once boiling, I carefully add the eggs and simmer them for 7 minutes to create soft, jammy yolks.

I drain the eggs and immediately place them in a bowl of cold water. When they are cool enough to handle, I peel them and cut them into wedges.

While the eggs cool, I combine the lighter soft cheese and fat-free Greek yogurt in a small bowl. I season the mixture with salt and freshly ground black pepper, then stir until smooth and creamy.

I toast the rye bread until the edges are lightly crisp while the center still has some texture.

I divide the creamy cheese mixture between the toasted rye bread slices and spread it evenly across each piece.

I arrange the smoked salmon over the creamy layer, folding the slices slightly rather than laying them completely flat.

I add the thinly sliced cucumber and, when I am using them, the radish slices.

I arrange the egg wedges on top and season them lightly with salt and black pepper.

Finally, I scatter plenty of fresh dill fronds over each Smørrebrød and serve immediately.

Servings and Timing

This recipe makes 2 servings and contains approximately 390 calories per serving.

Prep time: 13 minutes

Cooking time: 7 minutes

Total time: 20 minutes

Servings: 2

Calories: approximately 390 kcal per serving

Variations

For a richer version, I replace the lighter soft cheese with full-fat cream cheese. When I want an even tangier spread, I add a small squeeze of fresh lemon juice or a little lemon zest to the cheese and yogurt mixture.

I can also replace the rye bread with sourdough, seeded whole-grain bread, or another sturdy dark bread. I prefer bread with enough structure to hold the creamy spread and toppings without becoming soggy.

For extra freshness, I sometimes add thinly sliced red onion, capers, fresh chives, or a handful of peppery arugula. Avocado also works well when I want to make the Smørrebrød a little more substantial.

If I want a different presentation, I slice the eggs into rounds instead of wedges and layer them neatly with the cucumber and smoked salmon.

Storage/Reheating

I think this Smoked Salmon Smørrebrød is best eaten immediately after assembling it because the toasted rye bread gradually softens underneath the creamy spread and vegetables.

If I want to prepare it ahead, I store the individual components separately in airtight containers in the refrigerator. I keep the cooked eggs, smoked salmon, vegetables, and creamy spread chilled and toast the bread shortly before serving.

I don’t recommend reheating the assembled Smørrebrød. Instead, I toast or briefly warm only the bread and then add the cold toppings. This keeps the smoked salmon silky, the vegetables crisp, and the creamy spread fresh.

FAQs

What is Smørrebrød?

Smørrebrød is a Danish-style open-faced sandwich traditionally made with dense rye bread and a variety of carefully arranged toppings. I use smoked salmon, eggs, cucumber, radishes, dill, and a creamy spread for this fresh and simple version.

Can I make Smoked Salmon Smørrebrød ahead of time?

I can prepare most of the ingredients ahead of time, but I prefer assembling the sandwiches just before serving. I cook and peel the eggs, prepare the creamy spread, and slice the vegetables in advance, then keep everything refrigerated separately until needed.

What bread works best for Smørrebrød?

I prefer German-style rye or another dense, dark rye bread because its earthy flavor pairs particularly well with smoked salmon and dill. A sturdy whole-grain or sourdough bread is also a good alternative when rye isn’t available.

Can I use cream cheese instead of lighter soft cheese?

Yes. I can use regular cream cheese in the same quantity. It creates a richer spread, while the Greek yogurt helps loosen the texture and adds a pleasant tang.

What can I serve with Smoked Salmon Smørrebrød?

I often serve it with a simple green salad, extra sliced cucumber and radishes, or fresh fruit for a light meal. For brunch, I like pairing it with other small open-faced sandwiches so I can offer a variety of toppings.

Conclusion

Smoked Salmon Smørrebrød is a simple recipe that gives me plenty of flavor without requiring much time in the kitchen. I love the combination of crisp rye bread, creamy herbed spread, smoky salmon, crunchy vegetables, jammy eggs, and fragrant dill.

With only 20 minutes of preparation and cooking, I can serve it for a quick breakfast, an elegant brunch, or a fresh and satisfying lunch. I also find it easy to adapt with whatever vegetables, herbs, or bread I have on hand, making it a versatile recipe I can return to again and again.

Smoked Salmon Smørrebrød