15-Min Crispy Rye Toast with Whipped Butter
Scandinavian-style dark rye bread toasted until the edges crackle, finished with cultured butter whipped with salt and fresh dill. A simple, satisfying open-faced meal that tastes like bakery-quality bread deserves.
- Total time
- 15 min
- Servings
- 2
- Calories
- 240
- Protein
- 5g
Ingredients
- 4 slices dark rye bread (rugbrød or pumpernickel), sliced 0.5-inch thick
- 3 tbsp unsalted butter, softened
- 1 tbsp fresh dill, chopped
- ¼ tsp fleur de sel or sea salt
- 1 medium radish, thinly sliced
- ½ whole lemon, cut into wedges
Instructions
- 1
Whip softened butter with dill and fleur de sel until pale and fluffy, about 2 minutes.
- 2
Heat a large skillet over medium-high until very hot, about 90 seconds.
- 3
Toast rye slices without oil until edges darken and surface crisps, 2–3 minutes per side.
- 4
Spread whipped butter generously on each warm toast slice while still hot.
- 5
Top with radish slices and a squeeze of lemon juice.
- 6
Serve immediately while the toast is still warm.
Tools you’ll need
- 12-inch skillet
- small bowl
- whisk or fork
- butter knife
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