• ⅔ cup light cream cheese
  • 2 tbsp chopped fresh dill
  • 3 baby dill pickles, finely diced
  • 1/2 lemon, juiced
  • ¼ tsp black pepper
  • 8 slices rye bread
  • ½ lb smoked salmon
  • 1 cup thinly sliced cucumber
  • 1 cup sliced roasted red pepper
  • 2 cups arugula


  1. In a small bowl, stir together cream cheese, dill, dill pickles, lemon juice, and black pepper.
  2. Spread cream cheese mixture on four slices of bread and top with equal amounts of smoked salmon, cucumber, roasted red pepper, and arugula. Top with remaining bread slices.
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