Whipped Cottage Cheese Rye Toasts with Cucumber and Dill
Airy whipped cottage cheese on wholegrain rye, topped with crisp cucumber and dill — a high-protein Swedish summer snack.
Best for A high-protein, low-carb snack built on wholegrain rye to keep you full between meals
This is my go-to when the afternoon slump hits and I want something that actually holds me over. Blitzing cottage cheese turns it into a cloud-light, ricotta-smooth spread that tastes far more indulgent than its numbers suggest, and thin wholegrain rye keeps the carbs honest while carrying real fiber. Cool cucumber, fresh dill and a scrape of lemon make it read as unmistakably Swedish summer — a smörgås you can eat standing at the counter without a shred of guilt.
Ingredients
- 300 g Cottage cheese , drained of excess liquid
- 4 wholegrain rye bread , thin slices, about 30 g each
- 150 g cucumber , about half a large cucumber, thinly sliced or shaved into ribbons
- 8 g Fresh dill , fronds picked, roughly chopped
- 1 lemon , zest of half, plus a squeeze of juice
- 10 ml olive oil , for finishing
- 1 g fine sea salt
- 1 g black pepper
- 1 scallion , thinly sliced, for garnish (optional – can be omitted)
Instructions
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1
Tip the drained cottage cheese into a food processor or a tall jug for an immersion blender. Add the lemon juice, half the salt and a splash — about 1 teaspoon — of olive oil. Blend for 45 to 60 seconds, scraping down once, until completely smooth, glossy and whipped with no visible curds. It should hold soft peaks; if it feels stiff, blend in a teaspoon of water.
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2
Toss the cucumber ribbons with the remaining salt and let them sit for 5 minutes, then blot dry with a clean towel — this keeps the toasts from going soggy. Lightly toast the rye slices if you like them crisp, or leave them as is for a denser, more traditional bite.
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3
Spread each rye slice generously with the whipped cottage cheese, swooping it into peaks with the back of a spoon. Layer over the cucumber, then scatter with dill, lemon zest, black pepper and the optional scallion. Finish with a thread of olive oil and a final squeeze of lemon. Eat right away while the rye is still crisp and the cucumber cold.