Smørrebrød with Smoked Salmon Salad and Dill
Smoked Salmon Salad with Dill © kvalifood.com
A creamy salmon salad made with cold-smoked salmon is quick to put together and keeps well in the fridge. Capers and dill give it character, and a little squeeze of lemon juice keeps it fresh. Good for everyday smørrebrød or as part of a cold spread.
Ingredients
Yields 4 servings
Salmon salad
- 250 g cold-smoked salmon, roughly chopped
- 3 tbsp crème fraîche 38%
- 2 tbsp mayonnaise
- 1 tbsp capers, roughly chopped
- 2 tbsp finely chopped dill
- 1 tsp lemon juice
- grated lemon zest, to taste
- pepper
Assembly
- 4 slices rye bread
- fresh dill
- red onion, thinly sliced into rings (optional), a little
- lemon juice, a little
Directions
Salmon salad
Mix the crème fraîche and mayonnaise in a bowl.
Stir in the chopped salmon, capers and dill.
Season with lemon juice, lemon zest and pepper. No salt needed — the salmon is salty enough.
Leave the salad to rest for 10 minutes in the fridge so the flavours settle.
Assembly
Spread the salmon salad generously on the rye bread.
Garnish with fresh dill sprigs and a few red onion rings if you like.
Add a small squeeze of lemon juice just before serving.
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