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!