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