Smørrebrød with Pickled Cucumber Salad

Name: Smørrebrød with Pickled Cucumber Salad
Prep time: 10 min
Total time: 40 min

December 30, 2017

Prep 10 min Total 40 min

Pickled cucumber salad with dill and crème fraîche © kvalifood.com

Pickled cucumber salad is one of the most common Danish side dishes, but here it gets to stand alone as the main element on the smørrebrød. The cucumbers are sliced paper-thin on a mandoline and marinated in a classic Danish dressing of vinegar, sugar and salt, which gives them a sweet-sour flavour and a semi-transparent, silky texture. The dill crème fraîche adds richness and freshness underneath the cucumbers. This is a light, summery smørrebrød that works well as a counterpoint to heavier dishes on the lunch table, and it requires almost no preparation beyond the marinade.

Pickled cucumber salad with dill and crème fraîche assembly © kvalifood.com

Ingredients

Yields 4 servings

Pickled cucumber salad

1 cucumber, sliced paper-thin (mandoline)
2 tbsp white vinegar
2 tbsp sugar
½ tsp salt
2 tbsp finely chopped dill
White pepper

Dill crème fraîche

3 tbsp crème fraîche
1 tbsp finely chopped dill
1 tsp lemon juice
Salt

Assembly

4 slices dark rye bread
Butter, for the bread
Fresh dill
Flaky salt
Coarsely ground black pepper

Directions

Pickled cucumber salad

Mix vinegar, sugar and salt. Toss the cucumber slices in it. Sprinkle with pepper and leave to marinate for 30 minutes. Drain well and stir in the dill.