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Monday, April 11, 2011

Salmon Smørrebrød (Danish Sandwich)

Typically a Smørrebrød (literally bread and butter) is made with dark rye bread, unless the main topping is salmon, which traditionally calls for white bread. This is a lovely way to make an open sandwich with lots of salmon cured ham, cherry tomatoes and carrots (one of the main vegetables used in Scandinavian cuisine). 
Very, very easy. So easy I'm even wondering if I should post this as a recipe at all. But nonetheless delicious. 

Ingredients (serves 2):

  • 2 mini-loaves (or English muffins)
  • 4-5 black olives
  • 120 g salmon ham, sliced (8 slices)
  • 2 tablespoons good quality mayo
  • 2 cherry tomatoes
  • 1 medium carrot

Toast the bread (in our case it was freshly out of the oven so there was no need). Clean the carrot and wash the tomatoes.

Cut the bread in half lengthwise. Spread 1/2 tablespoon of mayo on each, then top with a salmon ham slice:

Cut the tomatoes in half and then each half into 2 slices. Cut the carrot in half and then each half into quarters, lengthwise. Decorate the breads with these pieces in a manner that won't unstable the final sandwich:

Cover with another piece of salmon ham and decorate with the sliced olives. It's ready, dig in!

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