Smorrebrod (Danish open faced sandwiches)

These sandwiches are so pretty that putting a second piece of bread on them would be a shame to cover up all of the beautiful toppings. It is worth searching out some good seeded rye Bread for this recipe, and making sure it is thinly sliced.

Difficulty

Intermediate

Yield

Serves 6

Ingredients

1/4 cup mayonnaise1 tablespoon cornichons, finely chopped1 tablespoon capers, finely chopped1 teaspoon lemon juice1 teaspoon dijon mustard Pinch of curry powder Salt to taste

Ingredients

6 slices danish rye bread1 tablespoon softened butter12 slices smoked salmon (depending on the size)1 radish Small piece of cucumber, cut into 6 thin slices1 lemon, cut into 6 thin slices1 sprig fresh dill

Equipment

Cutting boardChef’s knifeGraterMeasuring cupsMeasuring spoonsWooden spoonSpatulaBowls various sizesDish towelTasting spoon

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Finely chop cornichons and capers. Measure out mayonnaise, lemon juice, dijon and curry powder.

Thinly slice radish and cucumber. Finely chop a small amount of dill (1 sprig).

Thinly slice lemon

Combine the mayonnaise, cornichons, capers, lemon juice, dijon and curry powder, Adding flavour to a food to enhance its taste. It can be as simple as salt and pepper or herbs, spices vinegars and condimentsseason with salt to taste to make remoulade sauce.

To assemble the sandwiches, spread a small amount of butter on the bread. Schmear a small amount of remoulade on top of the bread.

Top each piece of bread with smoked salmon, and Add a little flare to your food with a decorative final touch that is edible, like chopped herbs or a sprinkle of parmesan cheese.garnish with slices of cucumber, radish, lemon, and dill. Season with salt and serve.