The Danish open-faced sandwich is a simple yet elegant take on the traditional open faced sandwiches that are served in Denmark. The dill, capers and onion give it a tangy flavor that pairs well with the cream cheese and fish. The most decadent Danish open-faced sandwich is also the easiest one you can ever make! The cream cheese and salmon combination is simply heavenly!
In a large bowl fit for a stand mixer, combine water, eggs, instant yeast, honey, Ketonia bread mix, rye improver, caraway seeds, and butter. Lock into your stand mixer and mix on low speed with paddle attachment for 30 seconds or until just combined. Switch to the bread hook attachment and mix on medium speed for 5 minutes. Once the dough has formed together, dump it onto a clean workspace and knead until smooth. Roll it into a ball and cover for 1hr.
Preheat oven to 400*. After the dough has rested and doubled in size, knead it into the shape you like and set it on a baking sheet lined with parchment paper. Cover and let rest for another hour.
Bake for 30 minutes or internal temperature is 200*. Let cool for 30 minutes before slicing and serving.
Assemble Your Sandwich
Slice 2 pieces of keto rye bread and toast them in a toaster until golden brown. Meanwhile, dice your onions, capers, and fresh dill.
Once your bread is toasted, smear 1 oz of cream cheese on each slice and top with 2 pieces of smoked salmon on each. Sprinkle on your capers, onions, and dill & enjoy!