Riskakor med lax
These rice cakes are crisp, creamy, smoky, and bright all at once. Rich smoked salmon and cream cheese are lifted by briny capers, fresh dill, and sharp lemon for an elegant snack or light meal in just minutes.
Ingredients
Rice cake base
- 4 pieces (about 36 g)plain rice cakes
- 80 gcream cheese
Salmon topping
- 100 gsmoked salmon
- 20 g, drainedcapers
- 8 g, finely choppedfresh dill
- 1 small, cut into wedges and zested lightlylemon
Finishing
- 1 gfreshly ground black pepper
Instructions
- 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.
- 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.
- 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.
- 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.
- 5
Finish with black pepper and serve immediately with the remaining lemon wedges on the side.
Nutrition per serving
Notes
- •For the best texture, assemble just before serving so the rice cakes remain crisp.
- •If your smoked salmon is very salty, rinse the capers briefly and use less lemon juice at first.
- •A few thin slices of cucumber or radish can be added for extra crunch without changing the dish significantly.
- •This works well as a quick lunch, light supper, or simple canapé-style starter.
Background
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.
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