Saucepan@saucepan · Shared this recipeFollowEuropean · lunchSmoked Salmon SmørrebrødA Scandinavian open sandwich with dark rye bread, flavored cream cheese, cucumber, smoked salmon, quick-pickled red onion, and capers.total20 minprep20 minservings4Original recipe on moorlandseater.comKeep this recipeAdd a copy of Smoked Salmon Smørrebrød to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings4 thin slices dark rye bread, see Recipe Notessoft butter ), (for spreading on the bread24 slice cucumber100 g sliced smoked salmon1 tbsp capers ), (drained1 tsp sugar1 large pinch salt1 pinch black pepper3 tbsp hot water ), (from a kettle3 tbsp mild vinegar ), (e.g. rice, white wine, or cider vinegar1 small red onion ), (skinned4 rounded dsp cream cheese1 rounded tbsp chives and/or dill ), (chop the chives/tear the dill away from any tough stalks1 lemon ), (zest finely grated then choppedblack peppersalt ), (optionalchopped chivesdill with any tough stems removedlemon zestblack pepperlemon wedgesrocket leaves, sliced radishStepsClear checksTap an ingredient or step to check it off.1Step 1: Make the quick pickled red onion: Put 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.2Step 2: Flavour the cream cheese: Put the cream cheese in a small bowl and add the herbs. Add 2/3 of the lemon zest, squeeze in the juice of 1/2 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.3Step 3: Make the open sandwiches: Spread 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.4Step 4: Best eaten straight away, although sandwiches should be fine in the fridge for roughly 2 hours.getsaucepan.com/r/2cf4a46c-2ea6-4cb9-8c53-de7121402430 · Original: https://moorlandseater.com/smoked-salmon-smorrebrod-scandinavian-open-sandwich/
