A Nordic breakfast dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 15 min

Organic sourcing

Lemons and dill are often sprayed with pesticides, so it's worth sourcing them organic. Rye bread is typically low-residue, so the organic upgrade is modest here.

Ingredients

• 8 slices rye bread
• 200 g smoked salmon
• 1 lemon
• 2 tbsp dill, chopped
• 2 tbsp capers, rinsed
• to taste black pepper
• to taste sea salt
• 1/2 cup creme fraiche

Method

1. Toast the rye bread slices lightly if desired.
2. Lay out the toasted rye on a serving platter.
3. Spread a thin layer of creme fraiche on each slice of rye bread.
4. Arrange slices of smoked salmon evenly over the creme fraiche.
5. Sprinkle chopped dill and capers over the salmon.
6. Cut the lemon into wedges and squeeze a little juice over each sandwich.
7. Season with black pepper and sea salt to taste.
8. Garnish with additional dill if desired.

Notes

• For a tangier flavor, add a little horseradish to the creme fraiche.
• This dish pairs well with pickled onions or slices of cucumber.
• Can be made ahead and assembled just before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Nordic recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.