A delicious Nordic open sandwich featuring store bought gravlax and a crisp fennel salad.
For the Smorrebrod:
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
For the Fennel Salad:
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
Transfer slices of bread to a clean work surface. Spread each slice with butter and top with lettuce leaves.
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.
Adapted from the May 2010 issue of Everyday Food magazine.
Keywords: smoked salmon, smørrebrød, sandwich, rye, fennel