Rye Crackers with Farmer’s Cheese and Pink Salmon
A quick protein-packed snack: rye crackers topped with farmer’s cheese, canned pink salmon, fresh cucumber slices, and dill.
- Time
- 5 min
- Serving
- 204 kcal
- Ingredients
- ≈ $1.42
- Protein
- 13 g
Ingredients
- 1 Crispbreadpack 200 g ≈ $2.80 25 g
- 2 Cream cheesepack 140 g ≈ $1.80 25 g
- 3 Canned pink salmonpack 245 g ≈ $3.50 40 g
- 4 Cucumbers≈ $3.67 per kg 30 g
- 5 Dillpack 50 g ≈ $1.80 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the cucumber4 and dill5, then pat dry with paper towels. Chop the dill finely.
Slice the cucumber4 into rounds about 0.4 cm (⅛ inch) thick.
Drain the pink salmon from the can and break it into large chunks with a fork.
Spread a layer of farmer’s cheese about 0.5 cm (¼ inch) thick on the crackers.
Top with the salmon, cucumber4 slices, and a sprinkle of dill5. Serve immediately while the crackers are crisp1.
Tips
- Why it works
- A 0.5 cm layer of cream cheese works as a barrier: it separates the crispbread from the moisture of the fish and cucumber, so the crispbread stays crunchy longer.
- Substitutions
- Swap the pink salmon for canned tuna, 40 g. Swap the cream cheese for ricotta or thick cottage cheese, 25 g.
- Common mistakes
- The crispbread went soft after a few minutes: the pink salmon wasn't drained or the cucumber wasn't dried. Drain the liquid completely and blot the cucumber slices.
- Storing and reheating
- Keep assembled for no more than 15–20 minutes. The fish spread can be kept in a container for 1 day in the fridge, so assemble just before eating.
- Serve with
- Serve as an afternoon snack or with a light soup instead of bread.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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