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. Source: EatingWell Magazine, May/June 2008

Joyce Hendley


Ingredient Checklist


Instructions Checklist
  • 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.



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

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.

Nutrition Facts

91 calories; 2.4 g total fat; 0.8 g saturated fat; 8 mg cholesterol; 268 mg sodium. 62 mg potassium; 10.5 g carbohydrates; 1.3 g fiber; 1 g sugar; 6.7 g protein; 72 IU vitamin a iu; 1 mg vitamin c; 2 mcg folate; 48 mg calcium; 1 mg iron; 6 mg magnesium;