Smoked Salmon | Smørrebrød
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Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties. Yum!
Servings
12 canapés
Servings
12 canapés
Smoked Salmon | Smørrebrød
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Throughout Scandinavia the smørrebrød, or open faced sandwich is the pretty way to eat lunch. I’ve turned them into dainty finger food, perfect for parties. Yum!
Servings
12 canapés
Servings
12 canapés
Ingredients
  • 12 slices dark rye bread (or pumpernickel)
  • softened butter
  • 1 package smoked salmon
  • 1/2 a cucumbers , halved & sliced thinly
  • 1 red onion , thinly sliced (to taste)
  • 1 lemon
  • few sprigs dill (fresh)
Servings: canapés
Units:
Instructions
  1. Slice up all your ingredients so they are ready to go. Then, lay out the bread like a little chess board. Next butter up the bread.
  2. Then, lay thinly sliced cucumber halves on top of the bread. The thinner they are, the easier they’ll lay down.
  3. Fold smoked salmon pieces in half and lay on top of the cucumber halves, then add sliced red onion and a little sprig of fresh dill. Finish with a slice of lemon.