SMOKED SALMON SMORREBROD

SMOKED SALMON SMORREBROD (4)

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For the horseradish sour cream:

½ cup mashed potatoes (optional)

½ 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

freshly ground pepper

 

For the assembly:

4 slices Danish rye or pumpernickel bread

8 ounces sliced smoked salmon

2 radishes, thinly sliced

2 tablespoons salmon or trout roe (optional)

dill sprigs

flat-leaf parsley leaves

freshly ground pepper

 


 

1. Prepare the horseradish sour cream: Whisk potatoes (if using), sour cream, horseradish, dill, parsley and lemon juice in a small bowl and season with salt and pepper.

2. Assemble with sandwiches: Spread the horseradish sour cream on bread and top with smoked salmon, radishes, roe (if using), dill and parsley. Season with pepper.

 

from Bon Appetit Magazine, April, 2013

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