Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)
A no-frills Friday night gets extra finesse with open-faced sandwiches inspired by Danish tartines, known as smørrebrød. Sitting pretty in pink on a cool slab of slate, they’re the anchor for a casual evening meal. Salmon, both smoked and canned, is set off with rye bread, beets, cucumbers and dill. Just uncork a bottle of […]
Ingredients
- 2 cans (150 g) boneless, skinless salmon, drained
- 3 oz (85 g) smoked salmon, chopped
- 1/3 cup (75 ml) plain yogurt
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp capers
- 1/4 cup (10 g) dill fronds
- 4 cooked beets, sliced
- 8 slices rye bread, toasted
- 3 Lebanese cucumbers, sliced
- Lemon wedges, for serving
Instructions
- In a bowl, combine the canned salmon, smoked salmon, yogurt, oil, capers and dill. Season with salt and pepper.
- Place a layer of beets on each slice of bread. Top with the salmon mixture, then slices of cucumber. Serve with lemon wedges on the side. Delicious served with a green salad or crudités.
A no-frills Friday night gets extra finesse with open-faced sandwiches inspired by Danish tartines, known as smørrebrød. Sitting pretty in pink on a cool slab of slate, they’re the anchor for a casual evening meal. Salmon, both smoked and canned, is set off with rye bread, beets, cucumbers and dill. Just uncork a bottle of white, and things will go swimmingly.