Entree: Finland – Finnish Coastal Cuisine – Ruisleipä with Smoked Fish (Dense Finnish rye bread topped with butter and slices of cold-smoked fish, finished with dill, onion, and lemon as a main open-faced meal)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 8 slices ruisleipä (rye bread), each about 1/2 inch (1.27 cm) thick
- 2 tbsp (30 g) unsalted butter, softened
- 8 oz (225 g) smoked fish (such as cold-smoked salmon or smoked whitefish), thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup (120 ml) crème fraîche or thick sour cream
- 2 tbsp (30 g) capers (optional)
- 2 tbsp (8 g) fresh dill, chopped
- 1 lemon, cut into wedges
- 1 small cucumber, thinly sliced or quick-pickled
- 1 lb (454 g) small new potatoes, boiled and served alongside (optional)
- Freshly ground black pepper

Show original ingredient measurements

- 8 slices ruisleipä (rye bread), each about 1/2 inch thick
- 2 tbsp (30 g) unsalted butter, softened
- 8 oz (225 g) smoked fish (such as cold-smoked salmon or smoked whitefish), thinly sliced
- 1/2 small red onion, thinly sliced
- 1/2 cup (120 ml) crème fraîche or thick sour cream
- 2 tbsp (30 g) capers (optional)
- 2 tbsp (8 g) fresh dill, chopped
- 1 lemon, cut into wedges
- 1 small cucumber, thinly sliced or quick-pickled
- 1 lb (454 g) small new potatoes, boiled and served alongside (optional)
- Freshly ground black pepper

Instructions

1. If using, boil the new potatoes in salted water until tender, about 12–15 minutes; drain and keep warm to serve alongside the assembled bread.
2. Lightly toast the ruisleipä slices if desired for a bit of texture. Spread each slice generously with the softened butter.
3. Arrange smoked fish slices over the buttered rye, dividing evenly between the slices.
4. Dollop a spoonful of crème fraîche on each topped slice, scatter thin red onion rings and cucumber slices, and sprinkle capers if using.
5. Finish with chopped dill and a crack of black pepper. Serve with lemon wedges for squeezing and the boiled new potatoes on the side.