Nordic Open Faced Smoked Salmon Sandwiches
User Reviews
3.6
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Prep Time
15 mins
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Cook Time
5 mins
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Cuisine
Scandinavian
Nordic Open Faced Smoked Salmon Sandwiches
Description
Nordic Open Faced Smoked Salmon Sandwiches combine the smoky flavor of thinly sliced salmon with the earthiness of pumpernickel or rye bread. The bread is optionally toasted with a thin spread of butter to add a hint of crispness and richness. A homemade dilled mayonnaise made by emulsifying olive oil, fresh dill, egg, and lemon juice provides a creamy, herb-infused base that complements the salmon's silky texture.
Assembly is simple: the dilled mayo is spread on the bread, topped with smoked salmon, and garnished with pepper, salt, fresh microgreens, and edible flowers for both visual appeal and subtle herbal notes. A wedge of lemon adds brightness and acidity when served. These open faced sandwiches work well as elegant appetizers or light lunches.
The mayonnaise is made fresh with a handheld immersion blender to ensure smooth emulsification, and fresh dill is essential for its characteristic flavor. The topping combinations and careful seasoning contribute to a well-balanced, refined tasting experience with contrasting textures from creamy, smoky, and crisp elements.
Ingredients
- pumpernickel bread sometimes called cocktail bread, thinly sliced or rye bread
- butter at room temperature
- mayonnaise recipe below, homemade, dilled
- salt fresh cracked
- black pepper fresh cracked
- smoked salmon thin slices
- microgreens
- Edible Flowers
- lemon for garnish
dilled mayonnaise
- 1 egg at room temperature, pasteurized
- 1 cup olive oil also room temperature, mildly flavored
- dill fresh, a handful
- salt to taste
- black pepper to taste
- lemon a squeeze
Instructions
- Set oven to 400F
- Cut the slices of bread into smaller rectangles. You can make them bite sized, if you like. Spread a very thin layer of soft butter on each slice and toast in the oven for a few minutes until they just start to get crisp. This step is optional, you can also use the bread un-toasted.
- Spread a little dilled mayonnaise onto each slice of bread, then top that with a slice of smoked salmon.
- Add microgreens, and then season with a little salt and pepper. Garnish with an edible flower, and serve with small wedges of lemon.
- To make the homemade mayonnaise: Put the room temperature egg, oil and dill in a jar just large enough to fit an immersion blender. Put the blender down to the bottom of the jar, and turn it on, slowly raising the blade as it emulsifies the mixture. This will only take about 30 seconds. Once it turns to mayo, stop the blending. You can then stir in the salt and pepper, and a little lemon juice, if you like.
User Reviews
Overall Rating
3.6
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