Smoked Salmon Smørrebrød 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.

SALMON SMøRREBRøD CANAPES

Salmon Smørrebrød Canapes image

Though Denmark travel guides characterize smørrebrød as an open-face sandwich, food editors Melissa Roberts and Maggie Ruggiero found that this national favorite is somewhere between that and an oversize canapé, with a few carefully chosen ingredients arranged generously on top (often to the point where the bread is no longer even visible). Here, whittled down to bite-size, it's an elegant hors d'oeuvre that retains the Danish spirit; caraway butter complements the classic rye base, and lightly fried beets and sweet onion are an alluring counterpoint to the smoked salmon.

Provided by Melissa Roberts

Time 40m

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 10

Ingredients

1 large beet (6 ounces)
About 4 cups vegetable oil
1 teaspoon caraway seeds, toasted and cooled
3 tablespoons unsalted butter, softened
1/8 teaspoon salt
1/4 pound thinly sliced smoked salmon, finely chopped
1/3 cup finely chopped sweet onion such as Vidalia
4 thin 3 1/2-inch-square slices German-style rye bread or 6 to 8 rye crispbread crackers
2 tablespoons finely chopped fresh chives (optional)
an adjustable-blade slicer; a deep-fat thermometer; an electric coffee/spice grinder

Steps:

Peel beet, then cut into very thin slices (not paper-thin) with slicer. Cut slices into 1/8-inch-wide strips with a knife.
Heat 1 inch oil in a 2- to 2 1/2-quart heavy saucepan until thermometer registers 320°F. Fry beet strips in 4 batches, stirring frequently, until frizzled, about 1 1/2 minutes per batch. (Strips will brighten slightly.) Transfer beets with a slotted spoon to paper towels to drain. (Beets will crisp as they cool.) Return oil to 320°F between batches.
Pulse caraway seeds in grinder until finely ground. Transfer to a small bowl, then stir together with butter and salt.
Mince together salmon and onion.
Spread a thin layer of caraway butter on 1 side of each bread slice, then top with salmon mixture (about 1 heaping tablespoon per slice) and spread evenly. Cut slices in half, then cut each half crosswise into 3 pieces. (If using crackers, cut crosswise with a large sharp knife to make a total of 24 equal pieces.) Sprinkle with chives (if using) and frizzled beets.

SALMON SMøRREBRøD CANAPES

Salmon Smørrebrød Canapes image

Though Denmark travel guides characterize smørrebrød as an open-face sandwich, food editors Melissa Roberts and Maggie Ruggiero found that this national favorite is somewhere between that and an oversize canapé, with a few carefully chosen ingredients arranged generously on top (often to the point where the bread is no longer even visible). Here, whittled down to bite-size, it's an elegant hors d'oeuvre that retains the Danish spirit; caraway butter complements the classic rye base, and lightly fried beets and sweet onion are an alluring counterpoint to the smoked salmon. From Gourmet magazine, March 2007, by Melissa Roberts and Maggie Ruggiero. Special equipment -- an adjustable-blade slicer, a deep-fat thermometer, and an electric coffee or spice grinder. Posted for ZWT6.

Provided by kitty.rock

Categories Danish

Time 40m

Yield 24 canapes, 24 serving(s)

Number Of Ingredients 9

Ingredients

1 large beet (6 ounces)
about 4 cups vegetable oil
1 teaspoon caraway seed, toasted and cooled
3 tablespoons unsalted butter, softened
1/8 teaspoon salt
1/4 lb thinly sliced smoked salmon, finely chopped
1/3 cup finely chopped sweet onion such as vidalia onion
german-style rye bread (4 thin 3 1/2-inch-square slices German-style rye bread or 6 to 8 rye crispbread crackers) or crispbread cracker (4 thin 3 1/2-inch-square slices German-style rye bread or 6 to 8 rye crispbread crackers)
2 tablespoons finely chopped fresh chives (optional)

Steps:

Peel beet, then cut into very thin slices (not paper-thin) with slicer. Cut slices into 1/8-inch-wide strips with a knife.
Heat 1 inch oil in a 2- to 2 1/2-quart heavy saucepan until thermometer registers 320°F Fry beet strips in 4 batches, stirring frequently, until frizzled, about 1 1/2 minutes per batch. (Strips will brighten slightly.) Transfer beets with a slotted spoon to paper towels to drain. (Beets will crisp as they cool.) Return oil to 320°F between batches.
Pulse caraway seeds in grinder until finely ground. Transfer to a small bowl, then stir together with butter and salt.
Mince together salmon and onion.
Spread a thin layer of caraway butter on 1 side of each bread slice, then top with salmon mixture (about 1 heaping tablespoon per slice) and spread evenly.
Cut slices in half, then cut each half crosswise into 3 pieces. (If using crackers, cut crosswise with a large sharp knife to make a total of 24 equal pieces.) Sprinkle with chives (if using) and frizzled beets.
NOTE: Frizzled beets can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. Recrisp up to 2 hours ahead on a baking sheet in a 300°F oven 3 to 5 minutes. If beets are not crisp once cooled, return to oven briefly.

Nutrition Facts : Calories 20.4, Fat 1.7, SaturatedFat 1, Cholesterol 4.9, Sodium 51, Carbohydrate 0.5, Fiber 0.1, Sugar 0.3, Protein 0.9

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