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 
So basic yet so tasty! Just wanted to comment that the mustard sauce is very easy to make yourself. Just mix any mustard with acacia honey and dill.
Acacia honey is easy to work with and is easily mixed into the mustard. Add small amounts until the preferred sweetness is obtained. Then add dill. Fresh is best, but dried dill also gives great results. If you use dried dill, the sauce improves with storage.
Lasse, thanks for the heads up on the mustard, I’ll have to try it out.
I love Røget Laks, it all looks so good. Godt nytår
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