Smørrebrød with Smoked Salmon & Dill

Step 1

Place the rye bread slices flat on a cutting board. Using a knife, spread 1.5 tablespoons of softened butter evenly across the top surface of each bread slice until it forms a thin, uniform layer.

Step 2

Place the cucumber on the cutting board with the skin facing up. Using a vegetable peeler or knife, slice the cucumber lengthwise into thin strips about 1/16-inch thick, rotating as you go until you reach the seedy core.

Step 3

Gather the fresh dill in a small pile on the cutting board. Using a knife, chop the dill by slicing downward through the pile repeatedly until the pieces are roughly the size of a pea, then roughly chop side to side once more.

Step 4

Cut the lemon half in half lengthwise, creating two lemon wedges. Set them aside on a small plate for squeezing over the finished sandwiches.

Step 5

Lay the buttered bread slices on your serving plate or a wooden board, butter-side up. Divide the smoked salmon into two equal portions and drape it loosely across the butter on each slice, allowing some folds in the salmon.

Step 6

Arrange the cucumber slices on top of the salmon in a slightly overlapping pattern, covering about half of the salmon visible on each slice.

Step 7

Sprinkle the chopped dill evenly over the top of both sandwiches, aiming for a light, even distribution across the salmon and cucumber.

Step 8

Scatter the capers across the top of each sandwich, distributing them evenly so they are visible but not clumped together.

Step 9

Serve the sandwiches immediately on the plate or board with the lemon wedges placed on the side. Diners can squeeze lemon over the top just before eating if desired.