Ingredients
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bread & toppings:
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4 slices Rye bread
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1 pcs Avocado
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1 pcs Помидор свежийmedium-sized
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200 g Salted salmon
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to taste Microgreen
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spread:
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50 g Greek yogurt 10%
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50 g Sour cream15-20% fat
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15 g Horseradishfresh or canned, grated
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1 tsp Lime juice
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1/2 tsp Sugar white
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to taste Salt
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to taste Grounded black pepper
Directions
We’ve recently visited Denmark and I told you about smørrebrød in one of my recent posts. Smørrebrød is a Danish open sandwich with rye bread, or sometimes white bread, and various toppings. The only rule is that the toppings must be all different in color, taste, and texture.
Today I suggest you make an easy-peasy smørrebrød with salmon, avocado, tomato, and creamed horseradish in a leading role.
In Denmark, creamed horseradish is traditionally used as a spread for smørrebrød with fish toppings. But you can experiment and pair this spread with different toppings. It adds some freshness and intensity to the taste.
The best bread for this sandwich is, of course, Danish Rye Bread. You must try it out if you haven’t yet!
Enjoy!
Today's visits: 1.
Steps
1
Done
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Creamed HorseradishCombine the sour cream and yogurt. Add the grated horseradish (fresh or canned), 1 tsp lime juice, sugar, salt, and freshly ground black pepper. Combine well. Taste. If needed, add some more salt, pepper, and lime juice. |
2
Done
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AssemblyTake 4 slices of rye bread. |