Sardine & Egg Sandwiches with Lemon Caper Dill Sauce

Cold, open-faced sandwiches are typical at a Scandinavian picnic.
Servings 24
Prep Time


  • 4 ounce Organic Valley™ Cream Cheese
  • 4 ounce plain Stickney Hill Chevre (goat cheese)
  • 3 tbsp fresh dill, snipped, divided
  • 1/4 tsp freshly ground black pepper
  • 1 loaf Brownberry® Natural Dark Rye Pumpernickel Bread
  • 1 package Wasa® Hearty Rye Crispbread, cut in half
  • 1 package Finn Crisp® Delicately Thin Rye Crispbread
  • 1 (3.75-ounce) can King Oscar® Norwegian Brisling Sardines in Olive Oil
  • 3 Organic Valley® Organic Eggs, hard-cooked, sliced thin
  • 1/2 small red onion, sliced very thin
  • fresh dill sprigs
  • Peppadew™ peppers, sliced

Lemon Caper Dill Sauce

  • 1/2 cup Hain® Safflower Mayonnaise
  • 2 tbsp fresh lemon juice
  • 1 tbsp capers
  • 1 tbsp fresh dill, snipped
  • 1/2 tsp grated lemon peel
  • 1/2 tsp freshly cracked black pepper


  1. In a small mixer bowl, cream together cream cheese, goat cheese, dill and black pepper. Trim bread crusts to make a rectangle. Cut each bread slice diagonally to make 2 triangular pieces. Select an assortment of crispbreads and pumpernickel bread triangles; spread with cream cheese blend. Arrange sardines and egg slices on top, creating an assortment, some with both sardines and eggs, and some with only eggs or sardines. Drizzle with Lemon Caper Dill Sauce. Top with sliced red onions. Garnish with sprigs of fresh dill, Peppadew slices and capers.

Lemon Caper Dill Sauce

  1. Whisk together mayonnaise, lemon juice, capers, dill, lemon peel and pepper.