Open-Faced Rye Sandwich with Gravlax and Horseradish Cream

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

Traditional Scandinavian open-faced sandwich featuring thinly sliced cured salmon on rye bread topped with a zesty horseradish cream. This Mediterranean-inspired sandwich and wrap recipe, ready in about 20 minutes, pairs Rye bread slices, Gravlax (cured salmon), Cream cheese 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.

Ingredients

• 8 Rye bread slices
• 8 oz, thinly sliced Gravlax (cured salmon)
• 1/2 cup Cream cheese
• 1 tbsp Prepared horseradish
• 1 tbsp Fresh dill, chopped
• 1 tsp Lemon zest
• 2 tbsp Capers
• 1 small, thinly sliced Red onion
• to taste Black pepper

Instructions

1. Step 1: In a small bowl, mix 1/2 cup cream cheese, 1 tbsp prepared horseradish, 1 tbsp chopped fresh dill, and 1 tsp lemon zest until smooth and creamy.
2. Step 2: Toast 8 slices of rye bread until just crisp to add texture.
3. Step 3: Spread a generous layer of the horseradish cream onto each rye slice.
4. Step 4: Arrange 1 oz thinly sliced gravlax on top of each bread slice, overlapping slightly.
5. Step 5: Garnish each sandwich with 1/2 tbsp capers and a few thin slices of red onion.
6. Step 6: Finish with freshly cracked black pepper to taste and serve immediately.