Smoked Salmon on Rye with Dill and Caper Yogurt

Name: Smoked Salmon on Rye with Dill and Caper Yogurt
Prep time: 5 min
Total time: 5 min
Yield: 1 serving
Ingredients: ¼ cup (60 ml) plain Greek yogurt; 1 tablespoon chopped capers; 1 tablespoon chopped fresh dill, plus extra for garnish; ⅛ teaspoon freshly ground black pepper, plus more to taste; 1 slice dark rye bread; 2 ounces (55 g) smoked salmon; 1 lemon wedge; Flaky sea salt, optional, to taste

Published November 11, 2026

Cooking Club Team · 5 min

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Smoked salmon on dark rye bread with dill and caper Greek yogurt spread, served with a lemon wedge

Creamy Greek yogurt, briny capers, and fresh dill make a bright, tangy spread for this easy smoked salmon sandwich. Served open-faced on dark rye with a squeeze of lemon, it’s a simple lunch ready in minutes.

THE RECIPE

Smoked Salmon on Rye with Dill and Caper Yogurt

Prep5 min

Cook0 min

Total5 min

Serves1

Ingredients

¼ cup (60 ml) plain Greek yogurt
1 tablespoon chopped capers
1 tablespoon chopped fresh dill, plus extra for garnish
⅛ teaspoon freshly ground black pepper, plus more to taste
1 slice dark rye bread
2 ounces (55 g) smoked salmon
1 lemon wedge
Flaky sea salt, optional, to taste

Instructions

Stir the Greek yogurt, chopped capers, dill, and black pepper together in a small bowl.
Spread the yogurt mixture evenly over the rye bread.
Arrange the smoked salmon on top in loose folds.
Squeeze the lemon wedge over the salmon. Finish with extra dill and black pepper. Taste before adding salt, as the salmon and capers already provide saltiness.
Serve immediately.

Tips

Use thick Greek yogurt to keep the spread from becoming watery.
For a crisp base, lightly toast the rye bread before assembling.
Assemble just before serving for the best texture.

Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.

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