Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker)

  • Active Time 15m
  • Total Time 15m

16 pieces

Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.

Make Ahead Tip: Cover and refrigerate for up to 8 hours.


  • 1/4 cup sour cream
  • 3 tablespoons nonfat plain yogurt (preferably Greek-style - See Ingredient Note)
  • 16 slices cocktail-size thin rye or pumpernickel bread
  • 16 slices cucumber
  • 16 small sprigs fresh dill
  • 16 slices Scandinavian-style cured salmon (gravad lax) or smoked salmon


Combine sour cream and yogurt in a small bowl. Top each slice of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.

Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture—making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper). Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup, about 2 hours.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7860

nutrition information per serving

91 calories; 2g total fat; 1g total saturated fat; 8mg cholesterol; 288mg sodium; 10g carbohydrates; 1g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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