Smoked Salmon On Rye With Cucumber Pickle

These little smoked salmon bites are my go-to when I need something that looks posh but takes all of ten minutes. I first made them for a New Year’s Eve party where I’d promised to “bring a canapé”—and totally forgot until an hour before. Thank goodness for smoked salmon in the fridge and a loaf of rye that had somehow dodged the toaster all week.

The first time, I tried piling the salmon on top and slicing after—big mistake. Everything slipped and slid. The trick? Spread the mayo, add the salmon, then slice. And don’t skip the pickle on top—it gives the perfect sharp, crunchy contrast to the rich salmon.

Why This One Works So Well

It’s the balance that makes these sing: soft bread, creamy dill mayo, silky salmon, and sharp pickles. You get a whole range of textures and flavours in one bite. Using rye or seeded bread gives it a nutty depth that plain white just can’t compete with. Plus, the whole thing’s cold-assembled—no oven, no faff.

INGREDIENTS + WHY THEY MATTER

• Light Mayonnaise (4 tbsp) – Creamy base for the dill spread. Full-fat is fine too, but light works here without losing flavour.
• Coarse Mustard (2 tsp) – Adds bite and depth. Wholegrain or Dijon both work.
• Lemon Juice (1 tsp) – Brightens the whole thing and cuts through the richness.
• Fresh Dill (1 tbsp + extra) – Essential. Dried dill won’t give the same freshness.
• Rye, Pumpernickel, or Pumpkin Seed Bread (4 slices) – Adds structure and character. I prefer dense rye—it holds up best.
• Smoked Salmon (200g / 7oz) – Cold smoked gives that silky texture. Hot smoked is tasty too but firmer.
• Dill Pickles (4 whole) – Finely chopped and scattered on top. Adds crunch and acidity.

Making It Yours (Without Ruining It)

• Swap the Bread: Try sourdough or mini blinis for a canapé-style twist.
• No Dill? Flat-leaf parsley works in a pinch, or a sprinkle of chives.
• Yoghurt Instead of Mayo? Yep! Greek yoghurt or crème fraîche both bring a nice tang.
• Add Extras: A dot of horseradish or a sliver of red onion adds bite. Or top with capers if you’re feeling bold.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Soggy bread	Too much mayo, or stored too long	Spread thinly, serve same day
Salmon sliding off	Cut after topping with salmon	Slice bread after adding salmon
Pickle overload	Chopped too big or added too much	Finely dice, then sprinkle lightly
Uneven bites	Bread wasn’t evenly sliced	Use a sharp knife or slice crusts off first

HOW TO MAKE SMOKED SALMON ON RYE WITH CUCUMBER PICKLE

1. Make the Dill Mayo – In a small bowl, mix the mayo, mustard, lemon juice, and chopped dill.
2. Prep the Bread – Lay the bread flat and spread with the dill mayo. Get right to the edges.
3. Top with Salmon – Layer the smoked salmon evenly across the bread. Don’t pile too high—you want a clean slice.
4. Cut into Squares – Cut each slice into 15 small squares using a sharp knife. (Tip: wipe the blade clean between cuts.)
5. Finish & Serve – Sprinkle each piece with finely chopped dill pickle. Arrange on a plate and garnish with extra dill.

TIPS FROM MY KITCHEN

• I keep a jar of homemade pickled cucumbers in the fridge—amazing on these.
• For a party platter, make two versions: one with dill mayo, one with horseradish crème fraîche.
• Chill the salmon a little before slicing—it’s easier to work with when firm.
• If the bread is too soft, toast it very lightly so it holds its shape better.

STORAGE + SERVING

• Fridge: Best eaten within 6 hours. Store in an airtight container lined with baking paper to stop sogginess.
• Freezer: Not suitable. The mayo and salmon don’t freeze well.
• Serving Tip: Keep them chilled until just before serving for the freshest bite.

FREQUENTLY ASKED QUESTIONS

Q: Can I use hot smoked salmon instead?
A: Yes! It’s flakier and more robust. Just crumble it over the bread instead of laying in slices.

Q: Can I make these gluten-free?
A: Absolutely—use a GF rye-style bread or even thin GF crackers.

Q: What if I don’t like pickles?
A: Try finely chopped capers, spring onions, or even radishes for crunch and zing.

Q: How do I keep the bread from going soggy?
A: Toast lightly or spread the mayo thinly. Assemble close to serving time if possible.

Try More Recipes:

• Mary Berry Smoked Salmon And Haddock Kedgeree​
• Mary Berry Smoked Salmon and Watercress Pâté Recipe
• Mary Berry Hot Smoked Salmon Rice and Asparagus Salad
• Mary Berry Smoked Salmon Canapé Sandwiches