Smoked Salmon Smørrebrød

Smoked Salmon Smørrebrød
Smoked Salmon Smørrebrød
Smørrebrød only sound complicated. "You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine. Simply slather a creamy spread like butter or sour cream on dense rye bread. Top with classic combos like roast beef and crisp onions, or smoked salmon and scallions—and since they're on view, make sure they look good. Finish with herbs, lemon zest—anything, really, except a second piece of bread.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Scandinavian Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit
  • 1/2 cup sour cream
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon chopped fresh flat-leaf parsley
  • kosher salt, ground pepper
  • 1/2 cup mashed potatoes (optional)
  • 1 tablespoon finely grated peeled fresh horseradish
  • 4 slices danish rye or pumpernickel bread
  • 8 ounces sliced smoked salmon
  • 2 radishes, thinly sliced
  • 2 tablespoons salmon or trout roe (optional)
  • dill sprigs and flat-leaf parsley leaves

PreparationFor horseradish sour cream: Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper. For assembly: Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.

PreparationFor horseradish sour cream: Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper. For assembly: Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.

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