Smoked Salmon SmØrrebrØd Recipes

SMOKED SALMON SMøRREBRøD

Steps:

• For horseradish sour cream:
• Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
• For assembly:
• Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.

SMOKED SALMON SMORREBROD

Steps:

• Make scrambled eggs:
• Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool.
• Make sandwiches:
• Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.
• Squeeze lemon over salmon before eating.

SALMON SMøRREBRøD CANAPES

Steps:

• Peel beet, then cut into very thin slices (not paper-thin) with slicer. Cut slices into 1/8-inch-wide strips with a knife.
• Heat 1 inch oil in a 2- to 2 1/2-quart heavy saucepan until thermometer registers 320°F Fry beet strips in 4 batches, stirring frequently, until frizzled, about 1 1/2 minutes per batch. (Strips will brighten slightly.) Transfer beets with a slotted spoon to paper towels to drain. (Beets will crisp as they cool.) Return oil to 320°F between batches.
• Pulse caraway seeds in grinder until finely ground. Transfer to a small bowl, then stir together with butter and salt.
• Mince together salmon and onion.
• Spread a thin layer of caraway butter on 1 side of each bread slice, then top with salmon mixture (about 1 heaping tablespoon per slice) and spread evenly.
• Cut slices in half, then cut each half crosswise into 3 pieces. (If using crackers, cut crosswise with a large sharp knife to make a total of 24 equal pieces.) Sprinkle with chives (if using) and frizzled beets.
• NOTE: Frizzled beets can be made 1 day ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. Recrisp up to 2 hours ahead on a baking sheet in a 300°F oven 3 to 5 minutes. If beets are not crisp once cooled, return to oven briefly.