Prep: 10 minutes
Total: 25 minutes
1 cup Greek yogurt
1 lemon, zested and juiced (about 2 tablespoons fresh juice)
1 tablespoon roughly chopped fresh dill, plus more for serving
Kosher salt and freshly ground black pepper, to taste
1 loaf rye bread, sliced into 1/2-inch thick pieces
¼ cup olive oil, plus more for drizzling
8 ounces smoked Alaska salmon
1 medium cucumber, peeled and thinly sliced
1 teaspoon nigella seeds
Flaky sea salt
1. In a small bowl, mix the yogurt with the lemon zest and juice, the fresh dill, salt, and pepper. Set aside.
2. Light a grill. Rub the bread all over with oil and grill, flipping once, until charred, 1 to 2 minutes. Transfer to a cutting board and smear some yogurt on top. Top with some slices of cucumber and the salmon. Garnish with the fresh dill and sprinkle with nigella seeds and flaky sea salt. Drizzle with olive oil before serving.