Cured Salmon Smørrebrød

Smørrebrød is an open-faced sandwich that is the most classical way of enjoying cured meats in Denmark. The flavors of the rye bread combine so well with the cured salmon, and don't forget the mustard vinaigrette!

Chop <quantity>½</quantity> lemon into small pieces and transfer to a bowl

Finely chop <quantity>¼<unit>bunch</unit></quantity> of dill and add to the bowl

Add <quantity>100<unit>g</unit></quantity> of brown sugar and <quantity>100<unit>g</unit></quantity> of coarse salt to the bowl and mix until combined. Transfer ½ of the mixture to a container with lid

Add a <quantity>500<unit>g</unit></quantity> skinless salmon fillet and cover it with the rest of the mixture. Cover the container with the lid

Refrigerate for 24h until it is cured

Add <quantity>1<unit>cup</unit></quantity> of extra virgin olive oil and <quantity>1<unit>tsp</unit></quantity> of salt to the blender

Add <quantity>2<unit>tbsp</unit></quantity> of honey and <quantity>2<unit>tbsp</unit></quantity> of mustard

Add the juice from <quantity>1</quantity> lemon

Blend until combined and emulsified. The mustard & honey vinaigrette is ready

Remove the curing mixture and pat dry the salmon

Cut the cured salmon into fine slices

Transfer the slices to a clean container. The cured salmon is ready

Top <quantity>1<unit>slice</unit></quantity> of rye bread with <quantity>2<unit>leaves</unit></quantity> of romaine lettuce, and drizzle <quantity>1½<unit>tbsp</unit></quantity> of the Mustard & Honey Vinaigrette

Add <quantity>3<unit>slices</unit></quantity> of the Cured Salmon

Top with <quantity>3</quantity> halved cherry tomatoes, <quantity>½<unit>tbsp</unit></quantity> of pickled red onions and dill to taste. The cured salmon smørrebrød is ready

Enjoy!

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