Nordic•healthy
Smoked Salmon and Fennel Salad Smørrebrød
A delicious Nordic open sandwich featuring store bought gravlax and a crisp fennel salad.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 thin slices of dense rye bread
- Butter for spreading
- Tender lettuce leaves (such as butter lettuce)
- 4 ounces thinly sliced cold-smoked salmon (such as gravlax)
- Fennel Salad (recipe follows)
- Extra-virgin olive oil for drizzling
- Fennel fronds or chopped fresh dill for garnish
- 1 large fennel bulb (thinly sliced, fronds reserved for garnish)
- ½ teaspoon finely grated lemon zest
- 4 teaspoons lemon juice
- 1 tablespoon extra-virgin olive oil
- Coarse salt and freshly ground pepper
Instructions
- 1
Make the Fennel Salad: Combine all ingredients in a medium bowl. Toss lightly and season to taste with salt and pepper.
- 2
Transfer slices of bread to a clean work surface. Spread each slice with butter and top with lettuce leaves.
- 3
Divide smoked salmon evenly between the four slices of bread. Top with fennel salad. Drizzle each sandwich with olive oil and sprinkle with fennel fronds or chopped dill. Serve.