This Creamy Dill Cucumber Smørrebrød recipe is a delightful Danish open-faced sandwich that's both easy to make and incredibly delicious. It's the kind of recipe that feels fancy but is surprisingly simple to pull off, even for a beginner cook. Perfect for a light lunch, a sophisticated appetizer, or a charming addition to a brunch spread, this dish has quickly become one of my favorites. I recently made it for a potluck and it was a total crowd-pleaser; everyone was raving about it!
The beauty of this recipe lies in its fresh, vibrant flavors and minimal ingredients. The combination of crisp cucumbers, fragrant dill, and tangy sour cream is simply heavenly, and the slightly toasted rye bread provides a wonderful textural contrast. Plus, it’s incredibly versatile! Feel free to experiment with different types of bread or add other ingredients to create your own unique variation. This Creamy Dill Cucumber Smørrebrød is a blank canvas just waiting for your creative touch!
Required Equipments
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper
Creamy-Dill-Cucumber-Smorrebrod
This recipe shows you how to make a simple, yet elegant, Creamy Dill Cucumber Smørrebrød – a delightful Danish open-faced sandwich perfect for any occasion.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 0 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle the cucumber salad. Wash and thinly slice about 1 1/2 cups of cucumbers. I like to use a mandoline slicer for even slices but a very sharp knife works fine too. Just be careful, you don't want a trip to the ER ;)
- In a medium bowl, gently combine the sliced cucumbers with 2 tablespoons of chopped fresh dill. If you're using dried dill, start with 1 teaspoon and adjust to taste. It's way more intense than fresh!
- Now, add 2 tablespoons of sour cream (or crème fraîche for extra richness). You can use full fat or lower fat, but the full-fat version is just so much creamier and more decadent. Mmm.
- Season generously with salt and freshly ground black pepper. I usually use about 1/2 teaspoon of salt and a good grind of pepper—adjust to your own tastebuds.
- Stir everything gently together. This isn't a heavy-duty mixing operation; we want to keep those cucumbers nice and pretty.
- Now for the smørrebrød! Lightly toast your slices of rye bread. I like them a little crispy on the edges but still soft in the middle—it's a matter of personal preference. You could also lightly butter them if you prefer.
- Spread a generous layer of the creamy dill cucumber salad onto each slice of toast. Don't be shy here, people. We want a really nice spread! Make it pretty!
- Get creative with your presentation. A sprinkle of extra dill or a few tiny cucumber ribbons make it look extra fancy. Trust me, it's those small details that will make your guests go 'Ooh la la!'
- Serve immediately and enjoy! The perfect little bite, this recipe can be enjoyed anytime—as an appetizer, a light lunch, or even a snack. They're surprisingly satisfying despite being so simple!
📝 Notes
- For a truly authentic taste, use Danish rye bread.
- If you don't have fresh dill, you can substitute with 1 teaspoon of dried dill.
- Feel free to adjust the amount of sour cream to your liking. If you prefer a thicker salad, use a little less.
- For a truly elevated experience, try using crème fraîche instead of sour cream.
🍎 Nutrition
Calories: 150 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 15 g
Fiber: 2 g
Calcium: 20 mg
