Best 2 Smoked Salmon Smorrebrod Recipes

Smoked salmon smorrebrod is a classic Scandinavian open-faced sandwich that offers a burst of flavors and is the perfect appetizer or light lunch. Made with a base of slices of hearty dark rye bread, this dish is topped with a delectable layering of smoked salmon, creamy sauces and garnishes that create an explosion of textures and tastes. From the briny smokiness of the salmon to the cooling creaminess of the toppings and the crunch of the garnishes, each bite offers a perfect balance of flavors. Read on to discover the most popular smorrebrod recipes, with step-by-step instructions, ingredient suggestions, and serving ideas, to help you create an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND SMOKED SALMON SMORREBROD WITH LEMON CUCUMBERS

Shrimp and Smoked Salmon Smorrebrod With Lemon Cucumbers image

My new sandwich obsession, the Danish Smorrebrod, a wonderful openface treat; this one's loaded with seafoods and fresh veggies on a slice of rye bread. This also makes a delicious appetizer, and I make extra of the cucumbers to enjoy in salads as well.

Provided by EdsGirlAngie

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cucumber, peeled
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoons lemon juice
4 slices rye bread (I like pumpernickel the best)
3 -4 tablespoons unsalted butter or 3 -4 tablespoons cream cheese, softened
2 radishes, thinly sliced
4 slices smoked salmon
8 shrimp, cooked, peeled and sliced lengthwise
dill, to garnish
lemon wedge, to garnish

Steps:

Lightly "pickle" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes.
Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp.
Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.

SMOKED SALMON SMORREBROD

Smoked Salmon Smorrebrod image

Smoked Salmon Smorrebrod

Categories Sandwich Egg Brunch Quick & Easy Lunch Cream Cheese Lemon Salmon Cucumber Bell Pepper Gourmet Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 open-faced sandwiches, serving 4 as a light main course

Number Of Ingredients 12

Ingredients

For scrambled eggs
10 large eggs
1/4 cup cream cheese, cut into pieces and softened
Freshly ground white pepper to taste
3 tablespoons unsalted butter
For sandwiches
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread
2 cups thinly sliced English cucumber
3/4 cup finely chopped red bell pepper
1pound thinly sliced smoked salmon
8 thin lemon slices

Steps:

Make scrambled eggs:
Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool.
Make sandwiches:
Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.
Squeeze lemon over salmon before eating.

Tips:

Choose high-quality smoked salmon for the best flavor.
Use a sharp knife to slice the salmon thinly.
Don't overmix the cream cheese mixture, or it will become too soft.
If you don't have capers, you can use chopped gherkins or dill pickles instead.
Serve the smorrebrod immediately, or store it in the refrigerator for up to 2 days.

Conclusion:

Smoked salmon smorrebrod is a delicious and easy-to-make appetizer or lunch dish. It's perfect for parties or potlucks, and it's also a great way to use up leftover smoked salmon. With its creamy, tangy, and smoky flavors, this classic Scandinavian dish is sure to please everyone at your table.