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"For I know the plans I have for you," says the Lord. "They are plans for good and not for disaster, to give you a future and a hope." Jeremiah 29:11

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Wednesday, May 7, 2014

Smoked Salmon Smørrebrød

From chef Nicolaus Balla from Bar Tartine in San Francisco, these delicious Danish open-face sandwiches are perfect for a Mother's Day brunch!     


Smørrebrød (pronounced smarbrot) or open-faced sandwiches originating in Denmark, only sound complicated. In fact, originally it simply meant 'bread and butter.' For this sandwich we lay down a sheet of creamy Horseradish sour cream on dense rye bread and top with smoked salmon, capers, radish and herbs - anything, really, except a second piece of bread :)

Ingredients

Horseradish sour cream:
  • 1/2 cup mashed potatoes (optional)
  • 1/2 cup sour cream
  • 1 tablespoon finely grated peeled fresh horseradish
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh flat-leaf parsley
  •  2 tablespoons small capers
  • 1 teaspoon fresh lemon juice
  • Kosher salt, ground pepper
Assembly:
  • 4 slices Danish rye or pumpernickel bread
  • 8 ounces sliced smoked salmon
  • 2 radishes, thinly sliced
  • 2 tablespoons salmon or trout roe (optional)
  • Dill sprigs and flat-leaf parsley leaves
  • Kosher salt, ground pepper
Preparation

For horseradish sour cream:
Whisk potatoes, if using, sour cream, horseradish, dill, capers, parsley, and lemon juice in a small bowl; season with salt and pepper. 

For assembly:
Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper - and maybe a few more capers, yum! - and enjoy!



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