Smoked salmon smørrebrød
Prep time: 15 minsTotal time: 
Smoked salmon smørrebrød
Rich in protein from eggs, yogurt and salmon, this Danish-style open sandwich also makes a great low-sugar breakfast
Prep time: 15 minsTotal time: 
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Spencer Lengsfield
Our Senior Food Producer Spencer was born in Los Angeles, so has an inherent love for all things Mexican, Japanese, and Korean but is also heavily influenced by her family’s Louisiana heritage. She loves spice, bright flavours, and fusion food, and she has a soft spot for a chocolate chip cookie.
Ingredients
- 2 medium eggs
- 75g lighter soft cheese
- 75g Taste the Difference Fat Free Authentic Greek Yogurt
- 2 slices German-style rye bread
- 75g smoked salmon
- ½ small cucumber, thinly sliced
- handful radishes (optional), thinly sliced
- handful dill fronds, to serve
Step by step
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Bring a pan of water to the boil and simmer the eggs for 7 minutes, for a ‘jammy’ yolk. Drain and immediately plunge into cold water. Set aside until cool enough to handle, then peel and cut into wedges.
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Meanwhile, put the soft cheese and yogurt in a bowl. Season and stir to combine. Toast the rye bread slices.
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To assemble, spread the rye toast with the soft cheese mixture and top with the salmon, followed by the cucumber and radishes, if using. Top with the eggs, seasoned with a little salt, then finish with a grind of black pepper and scatter over the dill fronds.
You can jazz up the cheese-and-yogurt mixture by adding chopped dill, lemon zest, crushed garlic, mixed seeds or a few chilli flakes.
