Smoked Salmon Smorrebrod Food

SMOKED SALMON SMøRREBRøD

Smoked Salmon Smørrebrød image

Provided by Nicolaus Balla

Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

Horseradish sour cream:
1/2 cup mashed potatoes (optional)
1/2 cup sour cream
1 tablespoon finely grated peeled fresh horseradish
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt, ground pepper
Assembly:
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
Kosher salt, ground pepper

Steps:

For 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.

SMORGASBORD OR SMORREBROD (DENMARK)

Smorgasbord or Smorrebrod (Denmark) image

Smorrebrod are open-faced sandwiches, made with just about any ingredients and usually eaten with a knife and fork. This is more a list of sandwich options rather than one specific recipe so ingredient amounts are an estimate. Use any of these combination suggestions or create your own with the ingredients you have on hand. Set out a smorgasbord buffet and let your family or guests make their own sandwiches! Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.

Provided by Tinkerbell

Categories Lunch/Snacks

Time 35m

Yield 6 sandwiches, 3-6 serving(s)

Number Of Ingredients 18

Ingredients

1 head lettuce, leaves washed and dried
1 loaf bread (dark rye preferred)
3 ounces butter, softened for spreading (or margarine)
6 ounces cooked shrimp (or small prawns)
2 small tomatoes, sliced thinly
1 small red onion, sliced into thin rings
6 ounces salami, thinly sliced
2 ounces blue cheese, sliced
2 ounces havarti cheese, sliced
2 hard-boiled eggs, sliced
3 ounces smoked salmon, thinly sliced
3 ounces gravlax, sliced
2 ounces pickled herring
black pepper, to taste
1 lemon, sliced thinly (garnish)
2 gherkins (garnish)
dill, to taste (garnish)
2 tablespoons garden cress (or baby mustard cress, garnish)

Steps:

Butter each slice of bread you want to use then proceed with ingredients for any one of the options below:.
Salami and tomato - cover the bread with slices of salami. Add slices of tomato and some onion rings.
Prawns and lemon - put a lettuce leaf onto the bread. Spoon prawns on top and add some black pepper and a twisted slice of lemon.
Blue cheese and lettuce - cover the bread with lettuce and thin slices of blue cheese. Sprinkle cress on top.
Cheese and tomato - lay thin slices of Havarti cheese on the bread. Then, lay a row of sliced tomato along the middle. Add a gherkin garnish.
Smoked salmon and egg - cover the bread with slices of hard-boiled egg and smoked salmon. Sprinkle it with chopped dill.
Lettuce, egg and herring - lay slices of hard-boiled egg and fillet of pickled herring on the bread. Sprinkle it with cress.
Garnishes:.
Cut a slice of lemon in half. Make a cut in the middle of each half, then twist the ends so that the slice stands up.
Make thin cuts along the length of a gherkin, cutting almost to the end. Then, spread the slices out like a fan.

SHRIMP AND SMOKED SALMON SMORREBROD WITH LEMON CUCUMBERS

Shrimp and Smoked Salmon Smorrebrod With Lemon Cucumbers image

My new sandwich obsession, the Danish Smorrebrod, a wonderful openface treat; this one's loaded with seafoods and fresh veggies on a slice of rye bread. This also makes a delicious appetizer, and I make extra of the cucumbers to enjoy in salads as well.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cucumber, peeled
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons lemon juice
4 slices rye bread (I like pumpernickel the best)
3 -4 tablespoons unsalted butter or 3 -4 tablespoons cream cheese, softened
2 radishes, thinly sliced
4 slices smoked salmon
8 shrimp, cooked, peeled and sliced lengthwise
dill, to garnish
lemon wedge, to garnish

Steps:

Lightly "pickle" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes.
Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp.
Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.

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