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.

Recipe from the Tasting Table Test Kitchen

Smoked Salmon Smørrebrød
No Ratings
Do lunch like the Danes and make our smoked salmon smørrebrød.
Prep Time
10
minutes
Cook Time
0
minutes
Servings
4
open-faced sandwiches
Total time: 10 minutes
Ingredients
  • 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
Directions
  1. Make the herbed sour cream: In a small bowl, mix together all of the ingredients. Season with salt and set aside.
  2. Make the smoked salmon smørrebrød: Spread some herbed sour cream on each slice of bread. Evenly arrange the salmon slices on each slice of bread and top with radishes, lemon zest and black pepper. Garnish with dill sprigs and parsley leaves. Serve.
Nutrition
Calories per Serving 129
Total Fat 6.5 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Cholesterol 23.0 mg
Total Carbohydrates 6.0 g
Dietary Fiber 1.1 g
Total Sugars 1.4 g
Sodium 437.6 mg
Protein 11.7 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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