Tuesday, April 16, 2013

Spruce Up Your Salmon - Smoked Salmon Smørrebrød

After helping a friend with some last minute preparations for a party she was catering, I started thinking about party hors d'oeuvres with smoked salmon. It can be found minced into dips, spreads and mousses; placed on top of blini, toast points, potato pancakes and pizzas; nestled in tea sandwiches; wrapped around asparagus spears; baked into tarts, quiches and savory cheesecakes; and rolled into roulades or pinwheels. If you've been there, done that with those, here's another to try for your next party or picnic...

Smoked Salmon Smørrebrød is the third sandwich I've made from this month's Bon Appetit. I'm having a tough time choosing a favorite, but this one is certainly the most elegant. You can put whatever you want on these Scandinavian open-faced sandwiches, from classic combinations like roast beef and crisp onions to  smoked salmon and scallions. This version, from Bar Tartine, is topped with a schmear of horseradish sour cream and slices of smoked salmon, then artfully accessorized with thinly sliced radish, salmon roe, fresh parsley and dill, and a grind of pepper. I see this one making an appearance at summer Concerts in the Park...

Smoked Salmon Smørrebrød

With only a few ingredients, use the best you can find. I found a loaf of Volkornbrot/German Rye baked by Belen Artisan Bakery, and beautiful radishes and herbs grown by Suzie's Farm at the new San Diego Public Market just over the bridge. 


Suzie's Farm Radishes

I made a quick run up to a Japanese market for the salmon roe, but you can also use slightly smaller trout roe, or even smaller tobiko (flying fish roe).

Salmon Roe

Smoked Salmon Smørrebrød
Bon Appetit, April 2013
Makes 4

Horseradish Sour Cream

1/2 cup mashed potatoes (optional)
1/2 cup sour cream
1 tablespoon finely grated peeled fresh horseradish
1 teaspoon chopped fresh dill
1 teaspoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Kosher salt, ground pepper

Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.


4 slices Danish rye or pumpernickel bread
8 ounces sliced smoked salmon
3 radishes, thinly sliced
2 tablespoons salmon or trout roe (optional)
Dill sprigs and flat-leaf parsley leaves
Kosher salt, ground pepper

Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.

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