Smoked Salmon with Horseradish and Dill Cream with Rye Toast Fingers Recipe

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Smoked Salmon with Horseradish and Dill Cream with rye toast fingers recipe-woman and home
Preparation Time10 mins
Nutrition Per PortionRDA
Calories172 Kcal9%
Fat6 g9%
Saturated Fat3 g15%

As with most smoked salmon starter recipes this dish is best kept simple, to let the flavour of the fish really shine through. We've paired some really classic accompaniments together to allow for the beautiful delicate smoked flavour to come through first and foremost. Finely chopped dill, a little horseradish and a good squeeze of lemon is all this sauce need to help bring the whole thing to life.

We've chosen to serve this salmon recipe on rye bread as it brings everything together so well. The dark, mellow flavour is a subtle backdrop to the punchy sauce and delicate salmon and rye bread holds itself together really well so makes it perfect for finger food bites.

If you're serving this as a nibble instead of a starter then simply cut the fingers into small squares to allow people to pop them into their mouths in one go - there's nothing worse than a two bite canapé!

This smoked salmon recipe is so quick and easy to make, you'll be done in minutes and with just two steps to get through there'll be hardly any washing up afterwards either. If you don't like the flavour of dill then you can easily substitute in another herb. Chives work really well with their onion-like flavour as does chervil for a slightly aniseed taste.

Ready to have a go at this easy dish? Just follow the steps below and you'll have a delicious smoked salmon recipe rustled up in no time.



  1. In a small bowl, mix together the crème fraîche, lemon juice, horseradish and chopped dill, and season well.
  2. Cut the rye toast into fingers and divide all the ingredients between 8 serving plates.


  • 200ml (1/3pt) half-fat crème fraîche
  • squeeze lemon juice
  • 1tbsp grated horseradish
  • 1/2 x 15g packet dill, chopped
  • 6 slices rye bread, toasted
  • 400g (14oz) smoked salmon
  • 2 lemons, cut into wedges