Danish Smørrebrød Salmon
Danish Smorrebrod Salmon
Denmark's iconic open-faced rye bread — dense, dark sourdough rye (rugbrød) spread with cultured butter, layered with cold-smoked salmon, cucumber, dill cream cheese, quick-pickled red onion and mustard-dill sauce. A Nordic masterpiece of flavour and restraint.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Mix cream cheese with dill, lemon juice and capers.
About 5 min
Quick pickle the red onion: toss in red wine vinegar, a pinch of sugar and salt for 15 minutes. Drain.
About 14 min
Mustard-dill sauce: whisk together Dijon, honey, dill and lemon zest.
About 14 min
Spread each rye slice first with butter, then with dill cream cheese.
About 14 min
Lay salmon slices over. Arrange overlapping cucumber slices. Add pickled onion and a drizzle of mustard-dill sauce. Garnish with extra dill fronds.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 18 g
- Carbs
- 28 g
- Fat
- 18 g
- Fibre
- 4 g
- Sugar
- 4 g
- Sodium
- 820 mg
Contains: gluten, dairy, fish
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Recipe by Boon Tools.