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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Smørrebrød only sound complicated. You can put whatever you want on them, says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine. Simply slather a creamy spread like butter or sour cream on dense rye bread. Top with classic combos like roast beef and crisp onions, or smoked salmon and scallionsand since they're on view, make sure they look good. Finish with herbs, lemon zestanything, really, except a second piece of bread. Ingredients:
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 |
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 |
Directions:
1. 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.
2. For assembly: Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
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