Smoked Salmon and Fennel Salad Smørrebrød

Smoked Salmon Smørrebrød with Fennel Salad

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


  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.


Adapted from the May 2010 issue of Everyday Food magazine.

Keywords: smoked salmon, smørrebrød, sandwich, rye, fennel