Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)
Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)
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Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)

Preparation
15 MIN
Servings
4
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Ingredients

Preparation

  1. In a bowl, combine the canned salmon, smoked salmon, yogurt, oil, capers and dill. Season with salt and pepper.
  2. Place a layer of beets on each slice of bread. Top with the salmon mixture, then slices of cucumber. Serve with lemon wedges on the side. Delicious served with a green salad or crudités.

Note

To save time, we used store-bought cooked beets and ready-to-eat boneless, skinless canned salmon.

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