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Smoked Salmon Smørrebrød

Based on 3 ratings

Leonardo Caetano

Community Member

“Smørrebrød is a very traditional Scandinavian open-faced sandwich and is a national specialty in Denmark. The most popular ones are usually with herrings, but it's easily found with smoked fish like salmon, especially during the summer at lunchtime. A crisp and fresh Pale Lager or Sauvignon Blanc harmonises well with it.”

Difficulty

Easy 👌
5
min.
Preparation
10
min.
Baking
0
min.
Resting

Ingredients

Pieces:-4+
8 slices smoked salmon
4 slices rye bread
radishes
avocado
tomato
4 tbsp non-fat Greek yogurt
2 tbsp cream cheese
2 tbsp ricotta cheese
1 tsp Dijon mustard
½ lemon
⅓ sprig chives
⅓ sprig parsley
½ tsp sugar
pepper
salt

Utensils

  • bowl
  • Step 1/4

    Cut the radishes, parsley and chives into small slices. Brown half the radish.
    • radishes

    Cut the radishes, parsley and chives into small slices. Brown half the radish.

  • Step 2/4

    In a bowl, mix the cheeses, yogurt and mustard. Add the browned radish, lemon juice, sugar, and parsley - salt and pepper to taste. Combine well. Taste and, if necessary, add more salt, pepper, lemon juice or mustard. Reserve it.
    • 4 tbsp non-fat Greek yogurt
    • 2 tbsp cream cheese
    • 2 tbsp ricotta cheese
    • 1 tsp Dijon mustard
    • ½ lemon
    • ⅓ sprig parsley
    • ½ tsp sugar
    • pepper
    • salt
    • bowl

    In a bowl, mix the cheeses, yogurt and mustard. Add the browned radish, lemon juice, sugar, and parsley - salt and pepper to taste. Combine well. Taste and, if necessary, add more salt, pepper, lemon juice or mustard. Reserve it.

  • Step 3/4

    Take 4 slices of rye bread. Spread some butter on one side of the slices and place in the oven to heat them. Remove from the oven as soon as the butter has melted.
    • 4 slices rye bread

    Take 4 slices of rye bread. Spread some butter on one side of the slices and place in the oven to heat them. Remove from the oven as soon as the butter has melted.

  • Step 4/4

    Remove the avocado peel as whole as possible. Slice the avocado, tomato and chives. Cover the bread with avocado, tomato and salmon, in that order. The number of slices depends on how thin they are - usually one or two slices of each is sufficient. Arrange some of the sauce on top of the salmon and decorate with a slice or two of radish and chives.
    • 8 slices smoked salmon
    • avocado
    • tomato
    • ⅓ sprig chives

    Remove the avocado peel as whole as possible. Slice the avocado, tomato and chives. Cover the bread with avocado, tomato and salmon, in that order. The number of slices depends on how thin they are - usually one or two slices of each is sufficient. Arrange some of the sauce on top of the salmon and decorate with a slice or two of radish and chives.

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