Smørrebrød with Cold-Smoked Salmon, Oranges and Horseradish
Cold-Smoked Salmon with Oranges and Horseradish © kvalifood.com
This smørrebrød is inspired by Aamanns restaurant in Copenhagen and shows how cold-smoked salmon can be lifted with unexpected accompaniments. The orange segments bring a fresh, sharp sweetness that matches the smoky richness of the salmon, and the bitter endive adds a sharp contrast that keeps the flavour in balance. The toasted almonds add crunch and nutty warmth, and the orange vinaigrette ties it all together with its sweet-sour character. It is an elegant smørrebrød that stands apart from the more traditional salmon presentations with dill and lemon.
Ingredients
Yields 4 servings
Orange vinaigrette
- 2 tbsp fresh orange juice
- 1 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 tsp honey
- salt
- pepper
Toasted almonds
- 50 g almonds, roughly chopped
- 1 tsp butter
- Flake salt
Assembly
- 4 slices rye bread (or white bread)
- Butter, for the bread
- 200 g cold-smoked salmon
- 2 oranges, segmented
- 1 head of endive, leaves separated
- Freshly grated horseradish
- Fresh dill
- Flake salt
Directions
Orange vinaigrette
Whisk the orange juice, vinegar, oil and honey together. Season to taste.
Toasted almonds
Toast the almonds in butter for 3 minutes. Sprinkle with salt.
Assembly
Butter the bread. Lay endive leaves on top. Drape salmon slices over them. Arrange the orange segments around. Drizzle with vinaigrette. Grate horseradish over the top. Scatter toasted almonds. Garnish with dill and flake salt.