Enjoy a classy smoked salmon smørbrød
When pølse won’t do
One of the things that I love most about smørbrød is that it’s the perfect culinary blank canvas: simply start with a slice of bread and you can top it with anything you feel like, dressing it up or down for the occasion.
Going for something simple makes it incredibly quick and easy to throw together, too, which means it’s an ideal food for entertaining. While a wide array of foods can be found on the table for Syttende Mai in Norway these days, smørbrød is never out of place. I’ve stayed simple with this smoked salmon version, so that you can choose to add ingredients to suit your own tastes—radishes, fennel, red onion, or horseradish would all be very at home here.
Smoked salmon smørbrød with lemon, dill and cucumber
4 slices hearty rye bread
2 oz. crème fraîche
1 tbsp. dill, chopped
1 small cucumber, thinly sliced
¼ lb. smoked salmon
salt & pepper
extra dill to garnish
In a small bowl, stir the chopped dill into the crème fraîche. Spread evenly over the sliced bread, then layer the cucumber slices on top. Add the salmon, then sprinkle with salt and pepper. Garnish with lemon slices and extra dill.
Makes 4 sandwiches.
Dianna Walla is a writer and knitwear designer living in Montreal, Canada. She writes about baking at cakeandvikings.com and about knitting at paper-tiger.net. Find her on Instagram at @cakeandvikings.
This article originally appeared in the May 4, 2018, issue of The Norwegian American. To subscribe, visit SUBSCRIBE or call us at (206) 784-4617.