Open-Faced Rye Bread with Smoked Salmon and Dill Cream Cheese

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.

Crisp rye bread topped with smoked salmon, herb-infused cream cheese, and pickled capers for a light, elegant appetizer. This Scandinavian-inspired seafood recipe, ready in about 20 minutes, pairs rye bread, smoked salmon, cream cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 15 min Cook: 5 min Serves 4 Scandinavian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 350°F (175°C). Place 4 rye bread slices on a baking sheet and toast for 5 minutes until crisp.
  2. Step 2: In a small bowl, combine 1/2 cup cream cheese, 1 tablespoon fresh dill, 1 tablespoon lemon juice, and 1/4 teaspoon black pepper. Mix until smooth and spreadable.
  3. Step 3: Remove bread from oven and spread 2 tablespoons dill cream cheese mixture on each slice.
  4. Step 4: Top each slice with 5 ounces smoked salmon and 2 tablespoons drained capers. Serve immediately.

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