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–+ servings
Open sandwiches topped with lettuce, salmon and fennel on a marble plate

Smoked Salmon and Fennel Salad Smørrebrød

A delicious Nordic open sandwich featuring store bought gravlax and a crisp fennel salad.
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Course: lunch, Salad, smørrebrød
Cuisine: Nordic, Scandinavian
Keyword: fennel salad, salmon salad recipe, smoked salmon salad, smørrebrød
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 open sandwiches
Calories: 91kcal
Author: Kristi

Ingredients

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

Instructions

  • Make the Fennel Salad: Combine all ingredients in a medium bowl.  Toss lightly and season to taste with salt and 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.

Notes

Adapted from the May 2010 issue of Everyday Food magazine.

Nutrition

Calories: 91kcal | Carbohydrates: 2g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 243mg | Potassium: 95mg | Fiber: 1g | Sugar: 1g | Vitamin A: 89IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 1mg