Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)

Salmon and Dill Danish Open-Faced Sandwiches (Smørrebrød)

  • 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
  • Nut-free
  • Egg-free

Categories

Ingredients

Preparation

Note from Ricardo

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

Personal Note

To help you with this recipe

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RICARDO Acacia Wood Rotating Knife Block Set

104.99 $

This handsome RICARDO acacia-wood knife block comes with all the knives every chef needs as well as an integrated tablet holder and sharpener. Each knife has a high-quality stainless steel blade and an ergonomic handle, ensuring proper stability with every cut.

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