Sandwich of the Week: Open-Faced Smoked Salmon Sandwich

0 Ratings
Smoked Salmon on Rye Toast
Photo: Tasting Table

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

Recipe from the Tasting Table Test Kitchen

Yield: 4 open-faced sandwiches

Prep Time: 10 minutes

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


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.

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