Smørrebrød with Hot-Smoked Salmon, Almond Mayo and Fennel
Hot-Smoked Salmon with Almond Mayo and Fennel © kvalifood.com
Hot-smoked salmon differs from cold-smoked in having a firm, flaky texture and a more intense smoky flavour — it is cooked through during smoking and breaks into large, moist pieces. The almond mayo is an unconventional choice that adds a nutty depth and a slight crunch from the toasted almonds. The fennel and citrus salad with orange segments gives a fresh, lightly acidic counterpoint that lifts the dish and keeps it from feeling heavy. The combination draws on Nordic tradition for smoked fish, but with elements from a more modern, vegetable-forward approach. Hot-smoked salmon is more approachable than cold-smoked in flavour and works well for those who prefer a distinct fish texture.
Ingredients
Yields 4 servings
Almond mayo
- 3 tbsp mayonnaise
- 2 tbsp toasted almonds, finely chopped
- 1 tbsp crème fraîche
- 1 tsp lemon juice
- Salt
Fennel and citrus salad
- ½ fennel, cut into paper-thin slices (mandoline)
- 1 orange, segmented
- 1 tbsp olive oil
- 1 tsp lemon juice
- Salt
- Pepper
- Fresh dill
Assembly
- 4 slices dark rye bread
- Butter, for the rye bread
- 200 g hot-smoked salmon
- Toasted almonds, roughly chopped
- Fresh dill
- Flaky salt
Directions
Almond mayo
Mix together mayo, almonds, crème fraîche and lemon juice. Season to taste.
Fennel and citrus salad
Mix fennel slices with orange segments, olive oil, lemon juice, salt and pepper. Tear dill over.
Assembly
Butter the rye bread. Spread almond mayo over. Break the hot-smoked salmon into large, flat pieces and lay them on top. Add the fennel and citrus salad. Scatter toasted almonds, dill and flaky salt over.