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

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

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.

Yield: 16 pieces
Active Time: 15
Total Time: 15


  • 1/4 cup sour cream
  • 3 tablespoons nonfat plain yogurt, (preferably Greek-style)
  • 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.

Tips & Notes

  • 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 Per Serving

calories 91
fat 2 g (1 g sat, 1 g mono)
cholesterol 8 mg
carbohydrates 10 g
protein 7 g
fiber 1 g
sodium 288 mg
potassium 62 mg

Nutrition Bonus

Carbohydrate Serving 1/2

Exchanges 1/2 starch, 1 lean meat

From EatingWell May/June 2008