⏳ Yield & Time

Yield: 1 servings

Preparation Time: 2 minutes

Cook Time: 0 minutes

Total Time: 2 minutes

🍽 Ingredients

• 2 slices Dark rye bread
• 2 tablespoons Cream cheese
• 1/2 medium Cucumber
• 1 tablespoon, chopped Fresh dill
• 1/2, juiced Lemon

📖 Instructions

1. First, gather your ingredients. Make sure your cream cheese is softened to room temperature – this makes it much easier to spread. Wash and thoroughly dry your cucumbers; any excess moisture will make the bread soggy. Ugh, soggy bread is the worst!
2. Next, thinly slice the cucumbers. Aim for about 1/8 inch thickness – you want them to be delicate and not overpower the other flavors. I use a mandoline slicer for perfectly even slices, but a sharp knife works just fine. (Just be careful!)
3. Now, let's make the dill cream cheese. In a small bowl, combine the softened cream cheese, chopped fresh dill, and a squeeze of lemon juice. Mix gently with a whisk until smooth and creamy. Don't overmix, or you'll get it too airy. A little salt and freshly ground black pepper will elevate the flavors.
4. Spread the dill cream cheese evenly onto the slices of dark rye bread. You want a generous layer; it's the base of the flavor profile here. Don't be shy!
5. Carefully arrange the cucumber slices on top of the cream cheese. Overlap them slightly to create a visually appealing layer. It’s kind of like a little cucumber mosaic, right?
6. Finish with a final flourish! Gently squeeze a bit more lemon juice over the cucumbers, and sprinkle with some extra dill. A few freshly cracked black peppercorns add a nice textural element. See? It’s easy!
7. Serve immediately and enjoy! This smørrebrød is best enjoyed fresh, so don't wait too long to savor this little bite of heaven. Trust me on this one – it’s almost too good to be true… almost!

📝 Notes

• Use a high-quality cream cheese for best results.
• Adjust the amount of lemon juice to your taste preference.
• For a more intense dill flavor, use 1 1/2 tablespoons of chopped dill