Rúgbrauð Rye Bread with Smoked Trout

By AislePrompt Editorial · Published 2026-10-13 · Updated 2026-10-13

Dense, slightly sweet Icelandic rye bread is steamed low and slow, then sliced and topped with smoked trout, horseradish cream, pickled red onion and fresh dill. Great for an open-faced lunch or a smørrebrød-style spread. This Icelandic-inspired seafood recipe, ready in about 480 minutes, pairs dark rye flour, whole wheat flour, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 8, 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

• 2 1/2 cups dark rye flour
• 1 cup whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 1/2 tsp salt
• 1/2 cup golden syrup or light molasses
• 2 cups buttermilk
• 8 oz hot-smoked trout fillets, flaked
• 1/2 cup crème fraîche
• 1 1/2 tbsp prepared horseradish
• 1 small red onion, thinly sliced
• 1/3 cup apple cider vinegar
• 1 tbsp sugar
• 1/4 cup fresh dill sprigs
• 2 tbsp salted butter, softened
• for serving lemon wedges

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Instructions

1. Step 1: Preheat the oven to 225°F (110°C). Grease a 9x5-inch loaf pan well.
2. Step 2: Whisk the rye flour, whole wheat flour, baking powder, baking soda and salt in a large bowl. Stir in the golden syrup and buttermilk to make a thick, sticky batter.
3. Step 3: Scrape the batter into the pan and smooth the top. Cover tightly with greased foil, crimping the edges well so steam stays in.
4. Step 4: Bake for 7-8 hours until the loaf is dark brown and firm. A skewer pushed into the center should come out clean. Cool in the pan for 30 minutes, then turn out, wrap in a towel and cool completely (overnight is best for clean slices).
5. Step 5: While the bread cools, make the pickled onion: heat the vinegar, sugar and a pinch of salt until dissolved, pour it over the sliced onion, and leave for at least 30 minutes.
6. Step 6: Mix the crème fraîche and horseradish with a pinch of salt.
7. Step 7: Cut the rye bread into thin slices and spread each lightly with butter. Top with horseradish cream, flaked smoked trout, drained pickled onion and dill sprigs. Serve with lemon wedges.