Sandwich of the Week: Open-Faced Smoked Salmon Sandwich
It's hot out there! Leave the oven off and join us for No Cook Month. All August we're keeping it cool with recipes and entertaining tips without all that sweaty baking.
Who wants to cook this time of year—especially when it comes to something as simple as a sandwich?
Not us. So we took some inspiration from the Danes. They love their open-faced sandwiches as much as we do, and one of our favorites requires no heat at all. It pairs smoked salmon with crisp, shaved radishes, lemon zest and black pepper atop rye bread. A spoonful of herby sour cream ties it all together for a cool, delicious afternoon snack.
Smoked Salmon Smørrebrød
Yield: 4 open-faced sandwiches
Cook Time: N/A
Total Time: 10 minutes
For the Herbed Sour Cream:
⅓ cup sour cream
1 teaspoon finely chopped dill
1 teaspoon finely chopped flat-leaf parsley
1 teaspoon fresh lemon juice
Salt, to taste
For the Smoked Salmon Smørrebrød:
Herbed sour cream
4 slices Danish rye bread
8 ounces smoked salmon, thinly sliced
4 radishes, thinly sliced
Zest of 1 lemon
Coarse black pepper, to taste
Dill sprigs, for garnish
Parsley leaves, for garnish
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.