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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