Scandinavian 'open' sandwich (smørbrød) recipe
An open sandwich with an assortment of delicious Scandinavian toppings. If you like, grate a little fresh horseradish on top, and be generous with the dill! Signe recommends you use Norwegian salmon, a sustainably-sourced and delicious fish.
Known in Scandinavia as smørbrød, smørrebrød or smörgås depending on which country you're in. You can of course completely customise the concept of the 'open sandwich' with hundreds of toppings of your choice.
Prepare the pickled cucumber about an hour before making your sandwiches.
Ingredients
For the smørbrød- 8 slices smoked salmon
- 4 toasted sourdough or rye bread
- 2 avocados
- 1 unwaxed lemon, zest and juice
- 1 bunch of dill
- 4 tbsp crème fraîche
- 1 handful cucumber pickles, add to taste (ingredients listed separately)
- 1 pinch black pepper, to taste
- 150 ml white wine vinegar
- 100 g fructose (fruit sugar)
- 1 cucumber
Details
- Cuisine: Scandinavian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- First, make the pickled cucumber. Place the white wine vinegar and fructose together in a small saucepan and warm through on a low-medium heat until the sugar completely dissolves.
- Allow to cool. Finely slice the cucumber and place in a deep bowl and add the cooled vinegar solution. Pickle for about 1 hour before serving. Please note, the cucumber keeps for about 6-8 hours however will turn soggy and slimy thereafter, so it is best to use up what you make on the day.
- To make your smørbrød, slice open the avocado and cut segments to place on the sourdough or rye bread.
- Fold the Norwegian smoked salmon on top of the avocado and then scatter the dill, squeeze some lemon juice on top and garnish with crème fraîche.
This recipe was devised by Signe Johansen for the Norwegian Seafood Council
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