Smørrebrød with Smoked Salmon Tartare, Soy Vinaigrette and Sesame Crisps
Smørrebrød with smoked salmon tartare, soy vinaigrette and sesame crisps © kvalifood.com
This salmon tartare is a modern smørrebrød that blends Japanese flavour elements with the Danish rye bread base. The cold-smoked salmon is cut into small dice and briefly marinated with shallot, capers and lemon, giving a fresh, lightly dressed result. The soy vinaigrette with ginger and sesame oil adds umami and warmth, while the wasabi cream provides a sharp, clean bite. The sesame crisps made from toasted rye bread with sesame seeds are the element that connects East and West — the rye bread is Danish, but the treatment is Japanese. It is a smørrebrød that breaks with tradition, but works because the underlying flavour principles — salt, acidity, umami, sharpness — are in balance.
Ingredients
Yields 4 servings
Salmon tartare
- 200 g cold-smoked salmon, cut into small dice
- 1 shallot, finely chopped
- 1 tbsp capers, finely chopped
- 1 tbsp lemon juice
- grated lemon zest
- 1 tbsp olive oil
- black pepper
Soy vinaigrette
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- 1 tsp grated ginger
Wasabi cream
- 2 tbsp crème fraîche
- ½–1 tsp wasabi paste
- salt
Sesame crisps
- 2 slices rye bread, cut into triangles
- 1 tbsp sesame oil
- ½ tbsp black sesame seeds
- ½ tbsp white sesame seeds
Assembly
- 4 slices dark rye bread
- butter, for the bread
- fresh coriander
- spring onion, finely sliced
- sesame seeds
Directions
Sesame crisps
Brush the rye bread triangles with sesame oil and sprinkle with sesame seeds. Bake at 355°F (180°C) for 8–10 minutes until crisp.
Salmon tartare
Gently combine the diced salmon with shallot, capers, lemon juice, lemon zest, olive oil and pepper. Leave to marinate for 10 minutes.
Soy vinaigrette
Stir all ingredients together.
Wasabi cream
Mix the crème fraîche and wasabi. Taste — start with a little and add more.
Assembly
Butter the rye bread. Shape the salmon tartare into a neat round using a ring mould or two spoons. Drizzle the soy vinaigrette over. Place a dollop of wasabi cream alongside. Push a sesame crisp into the tartare. Garnish with coriander, spring onion and sesame seeds.