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)

15 MIN
A no-frills Friday night gets extra finesse with open-faced sandwiches inspired by Danish tartines, known as smørrebrød. Sitting pretty in pink on a cool slab of slate, they’re the anchor for a casual evening meal. Salmon, both smoked and canned, is set off with rye bread, beets, cucumbers and dill. Just uncork a bottle of white, and things will go swimmingly.



  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.


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

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.