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Lox Sandwich on Rye Bread

(recipe, Daphne Miller)

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Nearly every meal in Iceland includes some fish. This sandwich is great for breakfast or an afternoon snack. The yogurt in this recipe replaces the traditional skyr, a fermented nonfat dairy product native to Iceland.


  1. 1 to 3 Tbsp. plain Greek-style yogurt (see Note)
  2. 1 Tbsp. chopped fresh dill
  3. 2 slices rye bread
  4. 2 oz. smoked salmon
  5. 4 to 6 slices cucumber


  1. Mix the yogurt and dill and spread on the rye slices. Layer with smoked salmon and cucumber slices, and serve open-faced.


Greek yogurt is much thicker and creamier than American- or European-style yogurts. Here is a simple trick to turn your standard yogurt into Greek yogurt: Pour plain whole-milk or reduced-fat yogurt into a muslin bag or fine mesh strainer. Let the bag or strainer sit over a bowl to drain excess liquid for about 2 hours, or until the desired thickness is achieved.