Riskakor med lax

Nutrition · per serving

Steps

1. 1

   Finely chop the dill, drain the capers well, cut the lemon into wedges, and lightly zest a little of the peel. Pat the smoked salmon dry with kitchen paper if it feels moist so the rice cakes stay crisp.

   20 g, drained capers8 g, finely chopped fresh dill1 small, cut into wedges and zested lightly lemon100 g smoked salmon
2. 2

   Spread the cream cheese evenly over the rice cakes, going right to the edges for full coverage; this helps the salmon adhere and adds a creamy barrier that slows softening.

   4 pieces (about 36 g) plain rice cakes80 g cream cheese
3. 3

   Fold or drape the smoked salmon over the cream cheese in loose ribbons rather than pressing it flat, which gives better texture and a more generous look.

   100 g smoked salmon
4. 4

   Scatter the capers and chopped dill over the salmon. Add a little lemon zest and a squeeze of lemon juice to brighten the rich fish, but use it sparingly so the rice cakes do not become soggy.

   20 g, drained capers8 g, finely chopped fresh dill1 small, cut into wedges and zested lightly lemon
5. 5

   Finish with black pepper and serve immediately with the remaining lemon wedges on the side.

   1 g freshly ground black pepper1 small, cut into wedges and zested lightly lemon

Origin & History

Open-faced fish-topped crisp breads and simple cold salmon preparations are common across Northern and Eastern Europe, where smoked and cured fish are pantry staples. This quick version uses rice cakes as a modern shortcut base, paired with classic flavors of salmon, dill, capers, and lemon.