Smoked Salmon Toast with Dill Crème
Scandinavian open-faced sandwich with crispy rye toast, briny smoked salmon, and tangy dill crème fraîche. No cooking required — just assembly and 10 minutes start to finish.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 18g
lightfreshscandinaviangluten-freefishcrispycreamyweeknight
Ingredients
- 4 slices rye bread
- 6 oz smoked salmon
- ½ cup crème fraîche
- 2 tbsp fresh dill, chopped
- 1 whole lemon (zested + juiced)
- ¼ whole red onion, thinly sliced
Instructions
- 1
Toast the rye bread until the surface is crispy and edges curl slightly, 2–3 minutes.
- 2
Stir crème fraîche with dill, lemon juice, and a pinch of salt until smooth.
- 3
Spread dill crème on each toast, then layer smoked salmon and thin red onion slices.
- 4
Finish with lemon zest and a crack of black pepper. Serve immediately.
Tools you’ll need
- toaster or toaster oven
- small bowl
- knife and cutting board
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