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Smørrebrød - an open sandwich

The Scandinavian open sandwich. It can be virtually any topping on rye bread, this recipe uses smoked salmon as its base ..

Recipe from moorlandseater ↗

20 min

Prep

30 min

Cook

4

Serves

Ingredients

Other

thin slices dark rye bread (see Recipe Notes)4 pieces

soft butter ((for spreading on the bread))1 pieces

- 32 slices cucumber24 pieces

sliced smoked salmon100 g

- 2 tbsp capers ((drained))1 pieces

sugar1 tsp

large pinch salt1 pieces

black pepper1 pinch

hot water ((from a kettle))3 tbsp

- 4 tbsp mild vinegar ( (e.g. rice, white wine, or cider vinegar))3 pieces

small red onion ((skinned))1 pieces

rounded dsp cream cheese4 pieces

rounded tbsp chives and/or dill ((chop the chives/tear the dill away from any tough stalks))1 pieces

lemon ((zest finely grated then chopped))1 pieces

black pepper1 pieces

salt ((optional))1 pieces

chopped chives1 pieces

dill with any tough stems removed1 pieces

lemon zest1 pieces

black pepper1 pieces

lemon wedges1 pieces

rocket leaves, sliced radish1 pieces

Method

Make the quick pickled red onionPut the sugar, salt and pepper into a heatproof bowl and pour over the hot water. Stir to dissolve the sugar and salt then stir in the vinegar. Taste and add a little more sugar or vinegar to get the level of sweet/tartness you like.Finely chop the red onion (or slice thinly into rings if preferred) and stir into the pickling liquor. Set aside in the fridge to cool while you prepare the rest of the ingredients.

Flavour the cream cheesePut the cream cheese in a small bowl and add the herbs.Add ⅔ of the lemon zest, squeeze in the juice of ½ the lemon and add a large pinch of pepper.Stir together then taste: add more lemon zest, juice or pepper plus a small pinch of salt if you think it needs it.Set aside the rest of the lemon zest and juice for the garnish.

Make the open sandwichesSpread the slices of bread generously with butter.Divide the flavoured cream cheese between the slices, spreading it over the butter.Place 6 - 8 slices of cucumber on each piece of bread, on top of the cream cheese.Divide the salmon between the slices of bread and drape it over the cucumber.Drain the red onion from its pickling liquor and sprinkle some of the onion over each sandwich along with the capers.Top with any or all the garnishes (herbs, zest, black pepper) and serve with lemon wedges to squeeze over plus the rocket and sliced radishes on the side.

Best eaten straight away, although sandwiches should be fine in the fridge for roughly 2 hours.