Rye Bread Sandwich with Smoked Salmon and Horseradish Cream
A hearty rye bread sandwich layered with smoked salmon, crisp cucumber, and a pungent horseradish cream, celebrating Berlin’s classic flavors. This German-inspired sandwich and wrap recipe, ready in about 10 minutes, pairs rye bread slices, smoked salmon, cucumber 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
- 8 rye bread slices
- 8 oz, thinly sliced smoked salmon
- 1 medium, thinly sliced cucumber
- 4 oz, softened cream cheese
- 2 tbsp prepared horseradish
- 2 tbsp, chopped fresh dill
- 1 tsp lemon juice
- 1/4 tsp black pepper
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Equipment for this recipe
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Instructions
- Step 1: In a small bowl, combine 4 oz softened cream cheese, 2 tbsp prepared horseradish, 2 tbsp chopped fresh dill, 1 tsp lemon juice, and 1/4 tsp black pepper. Mix until smooth and creamy.
- Step 2: Spread about 1 tbsp of the horseradish cream evenly on one side of each of the 8 rye bread slices.
- Step 3: Layer 1 oz thinly sliced smoked salmon on 4 of the bread slices. Top salmon with thin slices from 1 medium cucumber evenly distributed.
- Step 4: Close sandwiches with the remaining bread slices, horseradish cream side down. Press gently to secure.
- Step 5: Cut sandwiches in half diagonally and serve immediately or wrap tightly for a picnic or lunch on the go.







