Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)
15 MIN

Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)


  • 2 cans (150 g) boneless, skinless salmon, drained
  • 3 oz (85 g) smoked salmon, chopped
  • 1/3 cup (75 ml) plain yogurt
  • 2 tbsp (30 ml) vegetable oil
  • 1 tbsp capers
  • 1/4 cup (10 g) dill fronds
  • 4 cooked beets, sliced
  • 8 slices rye bread, toasted
  • 3 Lebanese cucumbers, sliced
  • Lemon wedges, for serving


  1. In a bowl, combine the canned salmon, smoked salmon, yogurt, oil, capers and dill. Season with salt and pepper.
  2. Place a layer of beets on each slice of bread. Top with the salmon mixture, then slices of cucumber. Serve with lemon wedges on the side. Delicious served with a green salad or crudités.


To save time, we used store-bought cooked beets and ready-to-eat boneless, skinless canned salmon.