Smørrebrød with Smoked Salmon and Dill
A classic open-faced Danish sandwich with creamy butter, smoked salmon, fresh dill, and bright lemon on toasted rye bread. Ready in 15 minutes with zero cooking required.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 4 slices rye bread
- 3 tablespoons unsalted butter, softened
- 4 ounces smoked salmon
- 2 tablespoons fresh dill, roughly chopped
- ½ whole lemon
- 1 to taste salt and pepper
Instructions
- 1
Place the 4 rye bread slices in a toaster and toast until the surface is golden brown and crispy all over, about 2 minutes. The bread should feel firm and snap slightly when you bend it.
- 2
Place each hot toasted bread slice on a clean cutting board. Spread 1 tablespoon of softened butter on each slice in a thin, even layer covering the entire surface, using the back of a butter knife or a spreader.
- 3
Lay the smoked salmon slices on top of the buttered bread, arranging them in overlapping strips so they cover most of the surface without folding or bunching them up.
- 4
Scatter 1 tablespoon of fresh dill evenly over the salmon on each slice, sprinkling it so the green bits are visible across the whole surface.
- 5
Cut the lemon in half. Hold one half cut-side down and squeeze the juice directly over all 4 sandwich halves so small drops drizzle across each one evenly.
- 6
Sprinkle a pinch of salt and a small grind of black pepper over the top of each sandwich, tasting a small corner to check the seasoning is balanced and not too salty.
- 7
Transfer the finished smørrebrød to a plate and serve immediately while the toast is still warm and crispy.
Tools you’ll need
- toaster
- cutting board
- butter knife or spreader
- small plate
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