Open-Face Smoked Salmon and Dill Rye Sandwich

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, elegant lunch featuring silky smoked salmon on toasted rye with herbed crème fraîche and capers. This Swedish-inspired quick recipe, ready in about 10 minutes, pairs rye bread, smoked salmon, capers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 10 min Serves 4 Swedish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spread 1/4 cup crème fraîche evenly over each slice of toasted rye bread.
  2. Step 2: Arrange 4 oz smoked salmon strips over the crème fraîche, then top with 2 tbsp drained capers and 1 tbsp chopped fresh dill.
  3. Step 3: Squeeze juice from 1 lemon wedge over the salmon and season with a pinch of salt and freshly ground black pepper.

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