SMOKED SALMON SMøRREBRøD
Provided by Nicolaus Balla
Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For horseradish sour cream:
- Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
- For assembly:
- Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
SMOKED SALMON SMORREBROD
Smoked Salmon Smorrebrod
Categories Sandwich Egg Brunch Quick & Easy Lunch Cream Cheese Lemon Salmon Cucumber Bell Pepper Gourmet Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 open-faced sandwiches, serving 4 as a light main course
Number Of Ingredients 12
Steps:
- Make scrambled eggs:
- Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool.
- Make sandwiches:
- Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.
- Squeeze lemon over salmon before eating.
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
SMOKED SALMON
Provided by Food Network
Categories appetizer
Time 1h39m
Yield 12 to 16 servings
Number Of Ingredients 7
Steps:
- Wash the salmon fillets thoroughly and place in a pan. In a large bowl, combine soy sauce, olive oil, garlic, ginger, and sugar and mix well. Pour the marinade over the fillets. Refrigerate for 4 to 6 hours.
- Preheat a smoker to 250 degrees F with hickory chips.
- Place salmon on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.
- Serve with freshly squeezed lemon just before serving.
CREAM CHEESE AND SALMON SMORREBROD
Make and share this Cream Cheese and Salmon Smorrebrod recipe from Food.com.
Provided by morgainegeiser
Categories Lunch/Snacks
Time 15m
Yield 8 sandwiches
Number Of Ingredients 5
Steps:
- Cut crusts from bread.
- Spread 1 teaspoon butter on each piece of bread, covering completely.
- Cut each buttered slice in half crossswise; trim to make 4 X 2 rectangles.
- Spread each with cream cheese, covering completely.
- Top each with salmon, laying salmon flat.
- Top each with 2 cucumber slices.
SHRIMP AND SMOKED SALMON SMORREBROD WITH LEMON CUCUMBERS
My new sandwich obsession, the Danish Smorrebrod, a wonderful openface treat; this one's loaded with seafoods and fresh veggies on a slice of rye bread. This also makes a delicious appetizer, and I make extra of the cucumbers to enjoy in salads as well.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Lightly "pickle" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes.
- Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp.
- Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.
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- Fill a medium bowl with ice water. Add the sliced fennel and apple and let sit until crisp, about 10 minutes. Drain well and pat dry. In a medium bowl, toss the fennel and apple with 1 teaspoon of the lemon juice.
- Meanwhile, in a small bowl, mix the crème fraîche with the skyr, horseradish, sugar and the remaining 2 teaspoons of lemon juice. Season the horseradish crème with salt.
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