Norwegian Open Faced Sandwiches Food

OPEN-FACE SALMON AND AVOCADO SANDWICHES

Steps:

• Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
• To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!

OPEN-FACED SANDWICHES WITH HERBED CREAM CHEESE AND BABY CUCUMBER

Steps:

• In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving.
• Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used.
• Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately!
• Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.

NORWEGIAN OPEN FACED SHRIMP SANDWICH

Steps:

• Cut each slice of bread diagonally to make two triangles. Toast the bread lightly.
• Mix the mayonnaise, garlic, white pepper, lemon juice and dill. Spread on toast.
• Put arugula leaves on toast.
• Arrange shrimp on top of arugula leaves.
• Top with red pepper rings and garnish with fresh dill sprig.
• Serve.