Spring Rye Plate with Smoked Salmon and Soft-Boiled Egg
Open-faced rye with smoked salmon, jammy eggs, dill-yogurt and spring radish—Nordic brunch, big on omega-3 and fiber.
Best for A protein- and fiber-rich brunch with heart-friendly omega-3 fats and plenty of raw spring vegetables.
This is the Nordic brunch plate I build when I want something generous but honestly good for you: dense wholegrain rye instead of white toast, cold-smoked salmon for omega-3, a soft-boiled egg with a jammy center, and a cool dill-yogurt spread standing in for butter. Spring shows up as peppery radish, cucumber ribbons and quick-pickled red onion, so every bite is fresh and sharp against the smoke. It reads as a restaurant plate but comes together in one relaxed half hour with nothing you can't find at the supermarket.
Ingredients
- 4 Dense wholegrain rye bread , thin slices, about 40 g each
- 120 g Cold-smoked salmon , sliced
- 4 large eggs , large, at room temperature
- 120 g Plain Greek yogurt , thick, 2% or full-fat
- 10 g Fresh dill , finely chopped, plus fronds to serve
- 6 Red radishes , thinly sliced
- 100 g cucumber , shaved into ribbons with a peeler
- 40 g red onion , very thinly sliced
- 30 ml White wine vinegar , for quick-pickling the onion
- 1 lemon , half zested, cut into wedges
- 5 g Dijon mustard
- 1 fine sea salt , to taste
- 10 g Capers , drained (optional – can be omitted)
Instructions
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1
Quick-pickle the onion: put the thinly sliced red onion in a small bowl, add the white wine vinegar and a pinch of salt, toss and press down so it's mostly submerged. Leave to sit while you make everything else — it will soften and turn bright pink in about 15 minutes.
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2
Soft-boil the eggs: bring a saucepan of water to a rolling boil, then lower the room-temperature eggs in on a spoon. Boil for exactly 7 minutes for a set white and jammy yolk, then transfer straight to a bowl of cold water to stop cooking. Once cool enough to handle, peel gently and halve lengthwise.
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3
Make the dill-yogurt spread: stir the Greek yogurt with the chopped dill, Dijon mustard, lemon zest, a squeeze of lemon juice, and salt and pepper to taste. It should be thick and spreadable — this replaces butter and adds protein.
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4
Build the plates: spread the rye slices thickly with the dill-yogurt. Layer on folds of smoked salmon, then arrange the halved eggs, radish coins, cucumber ribbons and drained pickled onion over the top. Scatter with capers if using, dill fronds and a little flaky salt and cracked pepper. Serve with lemon wedges to squeeze over.