Description
A fresh Scandinavian-inspired open-faced sandwich with toasted rye bread, creamy cheese and yogurt spread, smoked salmon, crisp vegetables, jammy eggs, and fragrant dill.
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
Instructions
- Bring a saucepan of water to a boil. Carefully add the eggs and simmer for 7 minutes for soft, jammy yolks.
- Drain the eggs and immediately transfer them to a bowl of cold water. Once cool enough to handle, peel and cut into wedges.
- Combine the lighter soft cheese and fat-free Greek yogurt in a small bowl. Season with salt and black pepper and stir until smooth and creamy.
- Toast the rye bread until the edges are lightly crisp while the center retains some texture.
- Divide the creamy cheese mixture between the toasted rye bread slices and spread evenly.
- Arrange the smoked salmon over the creamy spread, gently folding the slices for texture.
- Top with the sliced cucumber and optional sliced radishes.
- Arrange the egg wedges on top and season lightly with salt and black pepper.
- Scatter generously with fresh dill fronds and serve immediately.
Notes
For a richer spread, replace the lighter soft cheese with full-fat cream cheese.
Add a squeeze of fresh lemon juice or a little lemon zest for extra tang.
German-style rye can be replaced with sourdough, seeded whole-grain bread, or another sturdy dark bread.
Optional additional toppings include thinly sliced red onion, capers, fresh chives, arugula, or avocado.
For a different presentation, slice the eggs into rounds instead of wedges.
Smørrebrød is best assembled immediately before serving so the toasted bread remains crisp.
For make-ahead preparation, refrigerate the cooked eggs, smoked salmon, vegetables, and creamy spread separately in airtight containers and toast the bread shortly before serving.
Do not reheat the assembled Smørrebrød; warm or toast only the bread before adding the chilled toppings.
- Prep Time: 13 minutes
- Cook Time: 7 minutes
- Category: Breakfast, Brunch, Lunch
- Method: Boiling and Toasting
- Cuisine: Danish
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 205 mg
