Smørrebrød with Smoked Salmon and Caviar
I think we are overdue for another piece of Smørrebrød (Danish open faced sandwich) and lets make it a festive one. I love smoked salmon and I love caviar. Of course I don’t use expensive caviar, just good old Lumpfish, and so for the purpose of this post we’ll leave the expensive stuff for the Czars and the Royals. But I am picky about my smoked salmon. I don’t care for salmon that is too soft in texture, I prefer for it to be firm and not fall apart when I separate the slices. There is nothing worse than mushy salmon. The mustard I used was a Swedish mustard with dill, but any sweet mustard will do. Happy New Years to all of you!
Smørrebrød with Smoked Salmon, Caviar and Dill Mustard
Ingredients: Smørrebrød – Røget Laks (Smoked Salmon)
1 slice white bread
butter, optional
dill or Boston lettuce
smoked salmon
caviar (lumpfish)
mustard with dill (or any sweet mustard)
Directions:
Butter bread if desired. Here I used dill as my base, but you could also use a nice fresh lettuce, for example Boston lettuce. Arrange smoked salmon in a decorative fashion. Top with a little caviar (lumpfish). Add a sweet mustard to the plate for dipping. Enjoy with an ice cold beer. Skål and Cheers!
Source: My Danish Kitchen
My Danish Kitchen 