SALMON AND CUCUMBER OPEN-FACED SANDWICH
This Salmon and Cucumber Open-Faced Sandwich is a sophisticated yet effortless meal that perfectly balances flavour, texture and nutrition. The rich, smoky taste of smoked salmon pairs beautifully with the fresh crunch of cucumber and the creamy tang of Greek yoghurt, all resting atop a slice of hearty rye bread. The combination of protein, healthy fats and complex carbohydrates makes this dish ideal for a nutritious breakfast, light lunch or quick snack. Open-faced sandwiches are a staple in Scandinavian and European cuisine, offering a delicious alternative to traditional sandwiches while highlighting high-quality ingredients. This recipe keeps things simple but delivers exceptional taste and nourishment. Smoked salmon is an excellent source of omega-3 fatty acids, which support heart health and brain function, while Greek yoghurt adds probiotics for gut health. Whether you need a high-protein meal after a workout or a light yet satisfying bite, this sandwich is an excellent choice.
RECIPE CATEGORY
Breakfast, Lunch, Snack, Brunch, High-Protein Meal
SERVING SIZE
1 serving
CUISINE
Scandinavian, European, Mediterranean
PREPARATION/TECHNIQUES
No-Cook, Quick & Easy, High-Protein
OCCASION/HOLIDAY
Healthy Eating, Light Lunch, Post-Workout Meal, Summer Brunch, Weight-Loss Meal
SPECIAL CONSIDERATION/DIETARY CONCERNS
High Protein, Low Fat, Quick & Easy, High Fibre, Low-Carb Option, Wheat/Gluten-Free Alternative
DISH TYPE
Sandwich, High-Protein Snack, Open-Faced Sandwich
INGREDIENTS
- 1 slice of rye bread
- 50g smoked salmon
- 2 slices cucumber
- 1 tbsp Greek yoghurt
- Freshly ground black pepper to taste
- Fresh dill (optional): for garnish
- Lemon wedge (optional): for serving
FULL NUTRITIONAL INFORMATION
- Calories: 180 kcal
- Protein: 16g
- Carbohydrates: 15g
- Fibre: 4g
- Fat: 6g
- Saturated Fat:5g
- Cholesterol: 25mg
- Sodium: 600mg
- Sugar: 2g
- Omega-3 Fatty Acids: High
- Vitamin B12: 20% DV
- Selenium: 25% DV
PREPARATION
- Prepare The Bread: Lightly toast the rye bread for a firmer texture, or leave it untoasted for a softer bite.
- Spread The Yoghurt: Evenly spread Greek yoghurt over the rye bread, acting as a creamy base to balance the smoky flavour of the salmon.
- Layer The Cucumber: Place the cucumber slices evenly across the yoghurt for added freshness and crunch.
- Add The Smoked Salmon: Lay the smoked salmon slices gently on top of the cucumber, allowing them to drape naturally for an elegant presentation.
- Season And Garnish: Sprinkle freshly ground black pepper over the sandwich, add fresh dill if desired and serve with a wedge of lemon for a zesty finish.
- Enjoy Immediately: Serve fresh with a side salad or a warm cup of green tea for a balanced meal.
PREP TIME
5 minutes
COOKING TIME
None
TIPS
- Choose High-Quality Salmon: Opt for wild-caught smoked salmon for the best flavour and nutritional benefits.
- Enhance Creaminess: For a richer texture, mix a teaspoon of lemon juice into the Greek yoghurt before spreading.
- Add Extra Crunch: Use thinly sliced radishes or red onion alongside the cucumber for a sharper bite.
- Balance The Saltiness: Smoked salmon can be naturally salty, so taste before adding additional salt.
- Make It Portable: If packing for lunch, store the components separately and assemble them fresh to prevent sogginess.
- Boost Protein: Serve with a poached egg on top for an even more satisfying meal.
VARIATIONS
- Low-Carb Option: Replace the rye bread with large cucumber slices or lettuce wraps for a grain-free version.
- Dairy-Free Alternative: Swap Greek yoghurt for avocado or a dairy-free cream cheese.
- Spicy Twist: Add a dash of hot sauce, crushed red pepper flakes or wasabi for an extra kick.
- Extra Protein Boost: Include a hard-boiled egg, sliced in halves, alongside the salmon.
- Scandinavian-Inspired: Add capers and pickled onions for a more traditional Northern European touch.
- Gluten-Free Option: Use a gluten-free bread alternative or rice cakes as the base.
PREPPING AND STORAGE
- Refrigeration: Store smoked salmon in an airtight container in the fridge for up to 3 days.
- Meal Prep: Pre-slice the cucumber and portion out the salmon to assemble when needed quickly.
- Storage Tip: Keep the rye bread separate from the toppings until ready to eat to maintain texture.
- Not Suitable For Freezing: Greek yoghurt and smoked salmon do not freeze well due to texture changes.
- Packing For Lunch: Wrap bread separately and store yoghurt, cucumber and salmon in a sealed container. Assemble fresh for the best experience.