Salmon and Cream Cheese
Appetizer on Rye Bread

These elegant rye bread appetizers feature crisp butter-fried rye bread topped with a smooth cream cheese and crème fraîche mixture, delicate cubes of gravlax and fresh dill. A classic Scandinavian-inspired bite that works beautifully for brunch, festive buffets or as a refined appetizer for special occasions.

Ingredients

Serves 8–10 appetizers

Rye Bread Base

4 slices rye bread
2 tbsp butter

Cream Cheese Topping

100 g cream cheese
100 ml crème fraîche
Salt, to taste
Black pepper, to taste

Topping

120–150 g gravlax, finely diced
Fresh dill, for garnish

Instructions

Trim the rye bread slices into small rectangles or bite-sized appetizer pieces.
Melt the butter in a frying pan over medium heat.
Fry the rye bread on both sides until golden, crisp and lightly buttery. Transfer to a plate and let cool completely.
In a bowl, mix the cream cheese and crème fraîche until smooth and creamy. Season lightly with salt and black pepper.
Transfer the mixture to a piping bag and pipe it onto the cooled rye bread pieces.
Top each appetizer with finely diced gravlax.
Sprinkle with finely chopped dill if desired.
Serve immediately or chill briefly before serving if preferred.

Notes & Pro Tips

Make sure the rye bread is fully cooled before piping the cream cheese mixture to keep the texture clean and stable.
Dice the gravlax finely for a more elegant, balanced bite.
Add dill just before serving to keep it fresh and vibrant.
You can lightly lemon-zest the cream cheese mixture for extra brightness if you want a more gourmet touch.
These are perfect for holiday spreads, especially Christmas, Easter, or summer buffets.

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