This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to “buttered bread,” so what’s not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads…all that good stuff. Mmm!
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Unsalted butter, for cooking
- Four 1-inch-thick slices rye bread
- 1/2 cup sour cream
- 2 tablespoons chopped preserved lemon
- Freshly ground black pepper
- 2 avocados, sliced
- Flaky salt or coarse kosher salt
- 4 ounces smoked salmon
- 2 radishes, thinly sliced
- 4 cornichons, sliced
- Crushed red pepper, optional
- Handful chopped fresh chives or dill
- Sesame seeds (I like a mix of black and white sesame seeds), for sprinkling
- Lemon wedges, for serving
Instructions
- Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
- To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 294 |
| Total Fat | 24 g |
| Saturated Fat | 7 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 8 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 27 mg |
| Sodium | 462 mg |
Reviews
So quick and so tasty as lunch dish. I used toasted rye bread.