Kanapki are traditional Polish open faced sandwiches that are simple, flexible, and meant to highlight good ingredients. They’re often served as a light meal, snack, or appetizer and usually start with bread and butter.

Prep Time: 15 minutes

Cook Time: None

Servings: 3–6

Ingredients

Base

● Cocktail rye bread

● Salted butter, softened

Smoked Salmon Kanapka

● Cold smoked salmon

● Fresh horseradish, finely grated

● Fresh dill

● Salt

Mizeria-Style Kanapka

● Cucumber, very thinly sliced (mandolin recommended)

● Sour cream

● Fresh dill

● Salt and pepper

Pork Spread & Pickle Kanapka

● Pork spread (pâté style)

● Polish pickles, thinly sliced

● Fresh dill

Preparation

1.) Lightly butter each slice of cocktail rye.

2. Assemble each variation:

Smoked Salmon: Top with salmon, a small amount of horseradish, salt, and dill.

Cucumber & Sour Cream: Top with cucumber, a small dollop of sour cream, salt and pepper, and dill.

Pork Spread & Pickle: Spread pork pâté evenly, then top with pickles and dill.

3. Serve immediately or arrange on a platter.

Tips To Use

● If you can’t find cocktail rye, thinly sliced rye works well. Just cut it into smaller sections.

● Slice cucumber as thin as possible so it stays light and doesn’t overpower the bread.

● Keep toppings balanced. Kanapki should never feel piled high.