These dainty smoked salmon and cream cheese bite-size open sandwiches on rye bread are extremely easy and quick to prepare. These traditional sandwiches were first eaten by aristocrats in the nineteenth century after immigrants from Russia and Poland brought the process of smoking to East London. We have made these a little healthier by using rye bread instead of toasted white bread or bagels to contribute more nutrients and fibre.
Dietary: Suitable for egg-free, nut-free
Preparation time: 10 minutes
Cooking time: 0 minutes
5 slices rye bread
100 g cream cheese
100 g smoked salmon, sliced
30 g approx. fresh dill,
1 Tbsp finely chopped plus sprigs to garnish
Pepper to taste
- Use a small 5 cm diameter circular cutter to cut out ten circles from the rye bread.
- Mix the chopped dill into the cream cheese. The amount of dill added can be varied to suit individual taste.
- Spread the cream cheese mixture onto the rye bread circles.
- Top with a piece of smoked salmon and garnish with a sprig of fresh dill.
This recipe has been donated by Emily Cleland
Total calories: 72 kcal
Fat: 3.7 g
Saturated Fat: 1.9 g
Carbohydrate: 6.1 g
Total sugar: 0.6 g
Fibre: 0.8 g
Protein: 3.9 g
Salt: 0.6 g
- Smoked salmon contains many nutrients, most notably omega-3 fatty acids, selenium, vitamin B12 and vitamin D.
- It should be noted, however, that smoked foods can be very high in salt and should be eaten in small quantities. Using rye bread increases the fibre content of this sandwich.
- Different herbs can be used to taste.
- Cooked salmon flakes could be used to reduce the salt content.
- Use smoked salmon trimmings rather than slices to reduce the cost.
- Lactose-free cream cheese could be used.
- The rye bread could be swapped for gluten-free bread.
- The cream cheese could be substituted for low-fat or fat-free varieties to reduce the fat content.
- Lemon juice or rind could be added to the cream cheese for extra flavour.