Buterbrody so smetanoi i kopchenoi ryboi

Nutrition · per serving

Steps

1. 1

   Thinly slice the pickled cucumber and red onion. Finely chop the dill, reserving a small pinch for garnish. If the smoked fish has any skin or pin bones, remove them, then break or slice the fish into bite-sized pieces.

   80 g pickled cucumber30 g red onion8 g fresh dill120 g smoked trout or smoked salmon
2. 2

   In a small bowl, stir the smetana with most of the chopped dill and the black pepper until evenly combined. This seasons the spread without overpowering the fish, so avoid adding salt unless you taste it first; the fish and pickles are usually salty enough.

   80 g smetana or full-fat sour cream1 g freshly ground black pepper8 g fresh dill
3. 3

   Lay out the rye bread slices and spread each one generously with the dill smetana, taking it close to the edges for full coverage.

   4 slices (about 160 g) rye bread, sliced80 g smetana or full-fat sour cream
4. 4

   Top the bread with the smoked fish, then arrange the sliced pickled cucumber and red onion over each sandwich. Finish with the reserved dill.

   120 g smoked trout or smoked salmon80 g pickled cucumber30 g red onion8 g fresh dill
5. 5

   Serve immediately while the bread is still firm and the toppings are cool and fresh. For the best texture, eat within a few minutes of assembling.

Origin & History

Open-faced sandwiches, or buterbrody, are a long-standing part of everyday Russian home cooking and zakuski tables. Versions topped with smetana, fish, herbs, and pickles reflect the region's love of preserved foods, dark breads, and simple cold assemblies that are both practical and elegant.