Dessert

Vegan Smoked Salmon on Rye with Pickled Cucumber and Caviar Recipe

ByElena Hart November 16, 2025November 16, 2025

Introduction

This Vegan Smoked Salmon recipe offers a delightful plant-based twist on a classic favorite. Combining tangy pickled cucumber, creamy vegan spread, and flavorful vegan caviar, it’s perfect for a light lunch or elegant appetizer.

A single slice of dark brown crispbread serves as the base, spread with a thin layer of white cream cheese. On top, there are two layers of bright orange smoked salmon, neatly folded. Thin, bright green cucumber slices are placed evenly over the salmon, followed by small dollops of white sour cream scattered on top. Tiny bright orange fish roe is sprinkled over the sour cream, with delicate green dill sprigs as the final touch, all arranged on a simple white plate. The plate sits on a light olive-green cloth with a fork and knife with dark wooden handles beside it, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices rye bread
2 tbsp vegan butter

0.5 cucumber
4 tbsp white wine vinegar

4 tbsp vegan creme fraiche
1 lemon (zest only)

2 tbsp dill (chopped)
2 tbsp vegan caviar

Instructions

Step 1: Slice the cucumber thinly and place it in a bowl with the white wine vinegar. Let it pickle for at least 15 minutes to develop flavor.

Step 2: Spread the vegan butter evenly over each slice of rye bread.
Step 3: Arrange the vegan smoked salmon on top of the buttered bread slices.
Step 4: Drain the pickled cucumber slices and layer them over the vegan smoked salmon.

Step 5: Combine the lemon zest with the vegan creme fraiche, then spoon dollops of this mixture over the pickled cucumber.
Step 6: Garnish with chopped dill and sprinkle the vegan caviar on top before serving.

Tips & Variations

Try adding thinly sliced red onion or capers for extra tang and texture.

For a gluten-free option, substitute rye bread with your preferred gluten-free bread.
Use fresh dill for the best flavor, but dried dill can be used in a pinch—reduce the quantity by half.

Storage

Assemble just before serving to keep the bread from getting soggy. Leftover components like pickled cucumber and the lemon creme fraiche spread can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat is not recommended as this dish is best enjoyed fresh.

How to Serve

A single slice of dark brown rye bread forms the base layer on a white plate. On top, there is a layer of smooth white cream cheese followed by neatly arranged thin slices of orange smoked salmon. Above the salmon, thin green cucumber slices are spaced evenly, topped with small dollops of creamy white sour cream or cream cheese. Bright orange fish roe is scattered over the top, along with small sprigs of green dill for garnish. The plate is set on a green cloth with a white marbled surface underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the pickled cucumber in advance?

Yes, you can pickle the cucumber up to a day ahead. Keep it refrigerated in a sealed container to maintain freshness and tanginess.

Is there a substitute for vegan caviar?

If vegan caviar is unavailable, you can use finely chopped black olives or capers to add a similar burst of briny flavor.

Vegan Smoked Salmon on Rye with Pickled Cucumber and Caviar Recipe

★★★★★

4.9 from 149 reviews

A delightful and elegant vegan alternative to classic smoked salmon on rye bread. This recipe features pickled cucumber, vegan smoked salmon, and creamy vegan crème fraîche enhanced with lemon zest, fresh dill, and vegan caviar for the perfect savory appetizer or light snack.

Author: Elena
Prep Time: 20 minutes
Cook Time: 0 minutes

Total Time: 20 minutes
Yield: 4 servings 1x
Category: Appetizer

Method: No-Cook
Cuisine: Vegan, Scandinavian-inspired
Diet: Vegan

Ingredients

Scale

Bread and Butter

4 slices rye bread
2 tbsp vegan butter

Pickled Cucumber

0.5 cucumber, thinly sliced

4 tbsp white wine vinegar

Toppings and Garnishes

4 tbsp vegan crème fraîche
1 lemon (zest only)

2 tbsp dill, chopped
2 tbsp vegan caviar
4 slices vegan smoked salmon

Instructions

Pickle the cucumber: Thinly slice half a cucumber and place it in a bowl with 4 tablespoons of white wine vinegar. Allow it to pickle for at least 15 minutes to develop a tangy crunch that complements the other flavors.
Butter the rye bread: Spread 2 tablespoons of vegan butter evenly over 4 slices of rye bread to add richness and moisture.
Assemble the base: Lay 4 slices of vegan smoked salmon on top of the buttered rye bread, creating a savory foundation for the toppings.

Add pickled cucumber: Drain the pickled cucumber slices well and layer them evenly over the vegan smoked salmon to add a refreshing acidity and texture.
Prepare and add crème fraîche topping: Mix the lemon zest from 1 lemon into 4 tablespoons of vegan crème fraîche. Spoon dollops of this zesty mixture over the pickled cucumber for a creamy tangy contrast.
Garnish: Sprinkle 2 tablespoons of chopped fresh dill and top each piece with 2 tablespoons of vegan caviar to finish the dish with herbal aroma and a burst of umami flavor.

Notes

For best flavor, allow the cucumber to pickle for longer than 15 minutes if time permits.
You can substitute vegan crème fraîche with a mixture of vegan yogurt and a squeeze of lemon juice if desired.
Serve immediately after assembly to preserve the bread’s texture and freshness.

Vegan smoked salmon alternatives can be homemade using carrot or store-bought depending on availability.

Keywords: Vegan smoked salmon, vegan appetizer, rye bread snack, pickled cucumber, vegan caviar, plant-based seafood substitute

Elena Hart

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