Bergen Smørbrød: Smoked Salmon & Dill Open-Faced Sandwich
A traditional Norwegian open-faced sandwich featuring house-smoked salmon, creamy dill sauce, and crisp rye bread, perfect for a fjord-side picnic. This norwegian-inspired seafood ready in about 18 minutes pairs (1/2 inch thick) rye bread slices, (4 thin slices) smoked salmon, full-fat sour cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 (1/2 inch thick) rye bread slices
- 8 oz (4 thin slices) smoked salmon
- 1/4 cup full-fat sour cream
- 2 tbsp finely chopped fresh dill
- 1 tsp lemon zest
- 1/4 cup thinly sliced red onion
- 4 small fresh dill sprigs
Instructions
- Step 1: Toast rye bread slices in a toaster oven at 350°F for 3 minutes until crisp. In a small bowl, mix 1/4 cup sour cream, 2 tbsp chopped dill, and 1 tsp lemon zest until smooth and fragrant.
- Step 2: Spread 1 tbsp dill sauce evenly over each toasted bread slice. Top with 2 oz smoked salmon per slice, arranging slices in a single layer.
- Step 3: Arrange 1/4 cup thinly sliced red onion over salmon, then drizzle with remaining dill sauce. Garnish with 1 fresh dill sprig per slice and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bergen Smørbrød: Smoked Salmon & Dill Open-Faced Sandwich take to make?
Total time is about 18 minutes (15 min prep + 3 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bergen Smørbrød: Smoked Salmon & Dill Open-Faced Sandwich?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (4 thin slices) smoked salmon from drying out.
Can I substitute ingredients in Bergen Smørbrød: Smoked Salmon & Dill Open-Faced Sandwich?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bergen Smørbrød: Smoked Salmon & Dill Open-Faced Sandwich for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bergen Smørbrød: Smoked Salmon & Dill Open-Faced Sandwich?
Norwegian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Okay for a quick meal. I've had better seafood dishes though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
