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

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

WebMD Recipe from

Prep: 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
  • 16 small sprigs
    fresh dill
  • 16 slices
    Scandinavian-style cured salmon gravad lax or smoked salmon
  1. Combine sour cream and yogurt in a small bowl. 
  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.

Nutritional Information
Serving Size: 2 pieces

Makes: 16 pieces
  • Calories91
  • Fat2 g
    • Saturated fat1 g
  • Cholesterol8 mg
  • Carbohydrates10 g
    • Dietary fiber1 g
  • Protein7 g
  • Sodium288 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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