Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)

Name: Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
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

5 stars (4) Rate this recipe

Preparation 15 MIN
Servings 4

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.

Ingredients
Preparation

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

Preparation

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.

Note

To save time, we used store-bought cooked beets and ready-to-eat boneless, skinless canned salmon.

Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)

Ingredients

Preparation

Note

Healthy Pick