Smørrebrød with Hot-Smoked Salmon, Almond Mayo and Fennel

Name: Smørrebrød with Hot-Smoked Salmon, Almond Mayo and Fennel
Prep time: 15 min
Total time: 15 min

August 31, 2012

Prep 15 min Total 15 min

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.

Hot-smoked salmon assembly with almond mayo and fennel © kvalifood.com

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.