Dill-cured salmon sits on rye toast with cream cheese, lemon, and cucumber.
15 min prep 3 min cook
Keeps the screen on · step-by-step guide · built-in timer
Lightly toast the rye bread for 2-3 minutes.
Mix cream cheese with lemon zest and black pepper.
Cut the cucumber into long thin ribbons.
Spread cream cheese on the bread and place gravlax slices on top.
Serve with dill, cucumber, and lemon.
💡 Tip: Toasting the bread just before serving gives a crisp contrast to the salmon.
🍽️ Serving suggestion: Serve cold with dill, lemon zest, and thin cucumber.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~330
kcal calories
20
g protein
28
g carbs
16
g fat
2.4g
Sugar
0.8g
Fiber
119.2mg
Sodium
7.3g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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