Crispbread with cucumber cream cheese and salmon

Xavier Baldwin
very easy
4 5
The crispy copy for lazy people is on the table in only 30 minutes. Eating is even faster
30 mins
30 mins


Servings: 4
  • 100 g Wholemeal wheat flour
  • some Wholemeal wheat flour
  • 125 g Rye flour
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 50 g Butter
  • 100 ml Milk
  • 1 TEASPOON Sesame
  • 300 g smoked salmon (piece or sliced)
  • 1 big red onion
  • 4-5 Stem/s Dill
  • 5-6 Tbsp Cucumber cream cheese
  • 1-2 TABLESPOONS Olive oil
  • baking paper


  1. 1

    Preheat oven (electric cooker: 220 °C/circulating air: 200 °C/gas: see manufacturer). Line a tray with baking paper. Mix 100 g wholemeal flour, rye flour and 1⁄2 TL salt in a bowl. Add butter in pieces and milk. Knead first with the dough hooks of the mixer, then with your hands to a tough dough. If the dough is too dry, add about 1 tbsp. water.

  2. 2

    Form the dough into a ball on a lightly floured work surface and roll it out very thinly into a circle (approx. 30 cm Ø). Place on a baking tray, sprinkle with sesame seeds and bake in a hot oven for 12-15 minutes. Remove and let cool on a cake rack.

  3. 3

    If necessary, cut the salmon into thin slices with a sharp knife. Peel onion and cut into fine rings. Wash the dill, shake dry and pluck the pennants.

  4. 4

    Spread crispbread with cucumber cream cheese. Spread salmon, onion and dill on top, sprinkle with sea salt and coarse pepper. Drizzle with oil.

Nutrition Facts

380 kcal
29 g
21 g
16 g