Gravadlax Smørrebrød (Danish Smoked Salmon Open Sandwich)
Gravadlax Smørrebrød (Danish Smoked Salmon Open Sandwich) is a traditional Danish recipe for a classic open-faced sandwich of buttered rye bread topped with mustard mayonnaise, pickles, smoked salmon and micro greens that, traditionally, is the secnod sandwich served in a smørrebrød meal. The full recipe is presented here and I hope you enjoy this classic Danish version of: Danish Smoked Salmon Open Sandwich (Gravadlax Smørrebrød).
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In the progression of Danish Smørrebrød, this open-faced sandwich represents the fish or second course, following on from the herring Smørrebrød, which is always served first and preceding the meat Smørrebrød (represented on this site by the beef Smørrebrød), with the Havarti cheese and tomato smørrebrød being served last.
Ingredients:
200g smoked salmon
2 slices Rye Bread (about 12mm thick)
finely-grated zest or juice of 1 Lemon
1 tsp Dill, chopped
Pinch of Salt, freshly-ground Black Pepper and Sugar (or to taste)
1 tsp Gin, aquavit or vodka (optional)
1 tsp Dijon Mustard
2 tbsp mayonnaise
1 tbsp Rice Wine Vinegar
100g vegetables for pickling — red onion, radishes, cucumber (or gherkins), thinly sliced)
Micro cress, pea shoots and/or baby rocket leaves (optional)
2 tbsp salted butter
Method:
Begin by preparing the quick pickles. Set the vegetables in a bowl then add the vinegar and a generous pinch each of salt and sugar. Mix to coat the vegetables then cover the bowl with clingfilm and set aside to cure for at least an hour.
For a quick version of gravadlax brush the smoked salmon with a little gin or vodka. Sprinkle over the lemon zest and a pinch of chopped dill and a few twists of black pepper. Set the salmon in a bowl, cover and refrigerated until needed.
For the mustard and dill mayonnaise whisk together the mayonnaise and mustard in a bowl. Add 1/2 tsp sugar and 1 tsp of chopped dill, mixing well to combine.
When ready to assemble the sandwich, take the rye bread and spread 1 tbsp of butter on each, spreading the butter all over the bread.
Now spread the mustard mayonnaise over the butter.
Drain the vegetables, discarding any liquid. Divide the vegetables evenly between the two sandwiches.
Top with the smoked salmon then garnish with the micro greens, adding a dollop of the mustard mayonnaise on top.
To convert this into a prawn sandwich, simply replace the smoked salmon with cooked and shelled prawns. Mix these with the mustard mayonnaise before assembling the Smørrebrød.
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