Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)

Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)

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  • Preparation 15 min
  • Servings 4

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.

Featured in RICARDO Magazine BACK TO SCHOOL 2018 (p. 81)
  • Sans noix
  • Sans oeufs

Categories

Ingredients

    • 2 cans (150 g) boneless, skinless salmon, drained
    • 3 oz (85 g) smoked salmon, chopped
    • 1/3 cup (75 ml) plain yogurt
    • 2 tbsp (30 ml) vegetable oil
    • 1 tbsp capers
    • 1/4 cup (10 g) dill fronds
    • 4 cooked beets, sliced
    • 8 slices rye bread, toasted
    • 3 Lebanese cucumbers, sliced
    • Lemon wedges, for serving

Preparation

Note from Ricardo

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

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