Serves
1 people
Denmark
INGREDIENTS:
For the salmon gravlax:
3 tbsp salt
1 tbsp sugar
1 shot vodka
1 lemon, zested
1 tbsp fresh dill, chopped
1 salmon fillet with skin on, around 6 oz (170g)
For the open sandwich:
4 slices dark rye bread
Butter
Mixed salad leaves
For the sauce:
3 tbsp Dijon mustard
1 tbsp honey
1 tbsp cider vinegar
1 tbsp olive oil
1 tbsp fresh dill, chopped
Open sandwiches are popular across all the
Scandinavian countries. One slice of bread, often dark
whole-grain rye, is topped with various combinations
of cured meats, fish, vegetables or cheese and
topped with a range of condiments. Ida Davidson
is considered the Danish Queen of Smørrebrød and
here she is showing me how to make her favorite:
simple lard with potatoes and chives, proving that
sometimes the simplest flavors are the best! Though
my preferred is always gravlax, which is surprisingly
simple to cure yourself. The only equipment you need
is a refrigerator!
For the salmon gravlax, mix the salt, sugar, vodka, lemon zest and dill together in a bowl. Place the salmon fillet in a shallow dish and cover completely with the marinade. Cover and refrigerate overnight under a slight press. Pour away the excess liquid the next day. Slice the fish thinly at an angle, beginning at the head end.
To make the open sandwiches, lightly toast each slice of bread, then butter and top with salad leaves, then thin slices of the salmon gravlax. Mix all the mustard dill sauce ingredients together and drizzle over each sandwich. Garnish with fresh dill and a lemon wedge.