Snack Sandwiches with Salmon and Cucumber

by Editorial Staff

Quick and easy-to-make salmon sandwich snack bars come in handy when guests suddenly appear.

Summary

Course	Appetizer
Servings (Default: 8)

Ingredients

Fat sour cream – 0.5 cup
Fresh dill (chopped) – 3 tbsp
Large cucumber – 0.5 pc.
Rye bread (cut in half in triangles) – 8 slices
Cold smoked salmon (silt salmon) (cut into 16 pieces) – 450 g

Snack Sandwiches with Salmon and Cucumber

How to make salmon and cucumber sandwiches:

Instructions

In a small bowl, combine sour cream and dill, season with salt and pepper to taste. Set the bowl aside. (This dressing can be prepared the day before the snack itself and kept in the refrigerator with the lid closed.)
Peel the cucumber and then use a vegetable peeler to cut into 16 thin slices from the pulp. Fold the cucumber slices into a small bowl and sprinkle with 1/4 teaspoon of salt, leave for 10 minutes to soften the cucumber slightly. Then blot the cucumber slices with a paper towel.
Grease the triangles of bread with sour cream sauce, and top with serpentine slices of cucumber and salmon, sprinkle the salmon sandwiches with black pepper to taste. Serve the sandwiches right away.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.