Smoked Salmon Smørrebrød (Danish Open-Faced Sandwich)
Ingredients
- 4 slices rye or multi-grain bread (or any dense bread of choice)
- butter (room temperature)
- 2 Tbsp olive oil
- 4 slices smoked salmon
- 1 tsp dried dill
- 4 big lettuce leaves
- 2 avocados
- 1 tomato (cut into thin slices)
- 2 tsp dried chives
- 4 eggs
- 1 lemon (cut into 4 thin slices)
- salt and pepper (to taste)
For the cucumber sauce
- 6 Tbsp mayonnaise
- 5 Tbsp cucumber (cut into very small pieces)
- 1/2 tsp ground mustard seeds (or Dijon mustard)
- 2 tsp olive oil
- 1 tsp lemon juice
- 1/2 tsp apple cider vinegar
Instructions
- Start by preparing the hardboiled eggs. Place all 4 eggs in a small pot filled with cold water and bring to a boil. Once it starts boiling, remove from the heat and cover. Let it sit for 6 minutes before running them under cold water. Peel each egg and leave aside.
- In a small bowl, combine all the ingredients needed for the cucumber sauce and keep it in the fridge.
- Place the salmon slices on a large plate and season with 2 Tbsp of olive oil and dried dill.
- Slightly toast the bread slices and generously slather with butter while still hot.
- Time to assemble the sandwich! Top each slice of bread with: lettuce, slices of avocado, a slice of tomato, a slice of smoked salmon and an egg (cut in half). Garnish with a generous amount of cucumber mayonnaise sauce, a slice of lemon and a sprinkle of dried chives.
- Season with salt and pepper (to taste).
Video
Notes
Needless to say, the beauty of this recipe is how versatile it is. There are a hundred different combinations for smørrebrød to choose from. Here are just a few:
-Cold cuts, pickles and red onion
-Pickled herring, red onion, capers and dill
-Fried fish, lettuce, remoulade sauce and lemon
-Baby shrimp with egg, mayonnaise and caviar.
-Smoked eel, asparagus and scrambled eggs