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    Salmon and Cucumber Mini Smorrebrod (Smorrebrod med Roget Laks og Agurker)


    • 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


    Step 1
    Combine sour cream and yogurt in a small bowl. 
    Step 2
    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.

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