Waitrose and Partners
Rye with smoked salmon & cream cheese

Rye with smoked salmon & cream cheese

This Scandi-inspired open sandwich celebrates the harmonious combination of smoked salmon, cream cheese and beetroot to offer an elegant weekend brunch. Fresh dill and a simple vinaigrette perfectly cut through the richness of the toppings.

5 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseBrunch
  • Prepare10 mins
  • Cook-
  • Total time10 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 slice/s No.1 Rye & Wheat Dark Sourdough Bread
  • 60g Paysan Breton Cream Cheese
  • ¼ x 20g pack dill, roughly chopped, plus extra to serve
  • 4 radishes
  • 2 baby beetroot in a horseradish marinade
  • 1 tsp white wine or cider vinegar
  • 1 tsp extra virgin olive oil
  • 100g smoked salmon


  1. Toast the bread, then set aside for a couple of minutes to cool. Mix together the cream cheese, dill and some black pepper

  2. Using a mandolin or swivel-style peeler, thinly slice the radishes and beetroot. Transfer to a plate and drizzle with the vinegar and oil.

  3. Spread the cream cheese onto the toast, then place the salmon on top. Arrange the radish and beetroot slices over the salmon, grind over some black pepper, then sprinkle with a little extra dill and serve.


Typical values per serving when made using specific products in recipe


1,555kJ/ 370kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating