smorgas

Dense rye bread topped with watercress, roasted salmon, creamy mustard dill sauce and pickled beets

Roasted Salmon Smørrebrød with Creamy Mustard Dill Sauce and Pickled Beets

For the Smørrebrød:

this slices of dense rye bread

Butter

salt and pepper

salmon filets (skin-on is fine)

Olive or canola oil

watercress (baby arugula or spinach would be a fine substitute)

Creamy Mustard Dill Sauce, recipe follows

Spicy Pickled Beets,

dill,

For the Creamy Mustard Dill Sauce:

olive oil or canola oil

shallot,

dry white wine

dijon mustard

heavy cream

water

dill

Preheat oven to 450 degrees.  Line a baking sheet with aluminum foil (for easy clean-up) and brush with olive or canola oil.  Don’t bother to brush the pan with oil if you are using skin-on filets. Set aside.

Place salmon filets, skin side down, on the prepared baking sheet.  Drizzle with olive oil and season with salt and pepper. Transfer to oven and roast until done to your liking.  (I like mine just cooked all the way through which will take about 10-12 minutes).

Meanwhile, make the Creamy Mustard Dill Sauce:  Heat oil in small saucepan over medium heat until shimmering.  Add shallot, reduce heat to medium-low and sauté until soft, 1-2 minutes.

Add white wine and simmer until reduced by half, about 2 minutes.

Add mustard, cream and water.  Simmer until thickened slightly, 2-3 minutes.

Arrange bread slices on your work surface.  Butter the bread.

Add a handful of watercress to each slice of bread.  

Remove salmon from the baking sheet, leaving the skin behind if necessary by coming between the salmon and the skin with a thin metal spatula.  It should come up quite easily. Place a salmon filet on top of watercress on each slice of bread.

Artfully arrange a generous dollop of mustard sauce and a spoonful of pickled beets around or on top of the salmon.  Garnish with fresh dill. Serve immediately.

A vibrantly stunning (and vegan) Nordic open sandwich with roasted beet hummus, creamy avocado and piquant pickled onions.  

Roasted Beet Hummus Smørrebrød with Avocado and Pickled Onions

dense rye bread

Roasted Beet Hummus

avocados (sliced)

olive oil

Quick Pickled Onions (recipe follows)

Sprouts

red onion (sliced thin)

red wine vinegar

white vinegar

salt

¼ teaspoon chile pepper flakes

sugar

Make the Quick Pickled Onions.  Place the sliced red onion in a medium bowl or quart-size Mason jar.  Heat remaining ingredients over medium until mixture just comes to a boil.  Pour over onions. Let sit at room temperature for at least 30 minutes. (Quick Pickled Onions keep in the fridge for up to a week).

Assemble the Smørrebrød.  Transfer sliced bread to a clean work surface.  Spread the surface of each slice of bread with a generous layer of Roasted Beet Hummus.  Top with sliced avocado and a drizzle of oil. Season with salt and pepper. Garnish with Quick Pickled Onions and sprouts or microgreens, if desired.  Serve.

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