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.

Joyce Hendley
Source: EatingWell Magazine, May/June 2008


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

91.3 calories; protein 6.7g 13% DV; carbohydrates 10.5g 3% DV; exchange other carbs 0.5; dietary fiber 1.3g 5% DV; sugars 1g; fat 2.4g 4% DV; saturated fat 0.8g 4% DV; cholesterol 7.8mg 3% DV; vitamin a iu 71.9IU 1% DV; vitamin c 0.5mg 1% DV; folate 2.2mcg 1% DV; calcium 47.6mg 5% DV; iron 0.8mg 4% DV; magnesium 5.9mg 2% DV; potassium 62.4mg 2% DV; sodium 267.9mg 11% DV; thiamin 0.1mg 10% DV.