Sliced on open-faced rye bread

Sliced on open-faced rye bread recipe videos

This dish is a classic Scandinavian open-faced sandwich, typically featuring thinly sliced, often cured or smoked fish like gravlax or pickled herring, served on dense rye bread. Common toppings include fresh dill, red onion, and a creamy sauce like dill or mustard sauce. It's a staple of Swedish, Danish, and Norwegian cuisine, often enjoyed as a light lunch or part of a smörgåsbord.

🍽️ Nutrition at a glance

This dish is a balanced source of high-quality protein from the fish and complex carbohydrates from the rye bread, with a moderate amount of fat, especially if using a creamy sauce. It provides a good amount of omega-3 fatty acids, fiber, and B vitamins, with a typical serving ranging from 300 to 450 calories.

Nutrition breakdown

Calories	380 kcal
Protein	22 g
Carbs	32 g
Fat	18 g
Fiber	7 g
Sugar	3 g
Sodium	650 mg
Omega-3 Fatty Acids (EPA+DHA)	1.2 g
Vitamin B12	3.5 mcg
Selenium	28 mcg
Phosphorus	250 mg
Magnesium	45 mg
Iron	2.1 mg
Vitamin D	4.5 mcg
Folate	55 mcg

Per 1 open-faced sandwich (approx. 150 g) · estimated, varies by recipe

💡 What's interesting

The use of dense, sour rye bread (like Danish rugbrød) is a nutritional cornerstone, offering sustained energy and a low glycemic index. Culturally, it represents the Nordic principle of 'nytelse'—simple, high-quality ingredients prepared with care to maximize both flavor and nourishment.