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


Recipe Summary test

15 mins


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

2 pieces
91 calories; protein 6.7g; carbohydrates 10.5g; dietary fiber 1.3g; sugars 1g; fat 2.4g; saturated fat 0.8g; cholesterol 7.8mg; vitamin a iu 71.9IU; vitamin c 0.5mg; folate 2.2mcg; calcium 47.6mg; iron 0.8mg; magnesium 5.9mg; potassium 62.4mg; sodium 267.9mg; thiamin 0.1mg.

1/2 starch, 1 lean meat