Growing Chefs! Ontario Smorrebrod (Danish open faced sandwiches)

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.
Serves 6

For the remoulade:

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

For the sandwiches

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

Get Organized!

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

Get Prepped!

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

Get Cooking!

Combine the mayonnaise, cornichons, capers, lemon juice, dijon and curry powder, season 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 garnish with slices of cucumber, radish, lemon, and dill. Season with salt and serve.