Smoked Salmon Smørrebrød

This smoked salmon smørrebrød is the perfect open-faced sandwich made with lemony cream cheese flavored and flecked with green chives, on sourdough toast. Topped to finish with watercress, it’s the perfect light lunch or snack. 

When our host decided on Sandwich Recipes for today’s Sunday FunDay theme, I knew immediately what I wanted to make. Some rendition of the “Dutch sandwiches” I made for a post in the very first year I started this blog. (So please forgive the ugly photos. I keep those up to remind myself how far I’ve come.)

I tell the story of working at the Inter-Continental Hotel in Abu Dhabi and how I first learned about open-faced sandwiches. Despite spending some of my formative years as an expat child, clearly, I still had a lot to learn about other cultures. 

For this post I did a bit more research to discover that many other countries also enjoy open-face sandwiches so my Dutch title was a bit misplaced. In fact, according to Wikipedia, “In countries like Denmark, where smørrebrød is common, smørrebrød is not considered a form of sandwich; rather, a sandwich is considered a form of smørrebrød with an extra piece of bread on top.” 

To-may-to, to-mah-to. Whatever we call it, the research was fun and we loved the sandwiches. 

Smoked Salmon Smørrebrød

The cream cheese can be made a day ahead and, in fact, tastes better when it is because the flavors have time to meld. If you can’t get your hands on chives, use green onion tops and mince finely. The cream cheese will make more than two large open-faced sandwiches but if you are as generous with the salmon as I am, you’ll need to buy more. 

Ingredients

7 oz or 200g block cream cheese (not whipped spread) at room temperature

Zest 1 lemon

Small bunch fine chives, plus extra for garnish

Freshly ground black pepper

3 1/2 oz or 100g smoked salmon, finely slices

2 large slices sourdough bread

Baby watercress for garnish

Method

Finely slice the chives.

Mix them into the softened cream cheese, along with the lemon zest and a few good grinds of black pepper. 

Refrigerate in a covered container until about 30 minutes before you are really to assemble the open-faced sandwiches. 

Spread the bread, toasted or untoasted – your choice – with the chive lemon cream cheese. 

Top with smoked salmon. 

Add on some watercress and more chives, if desired, along with a couple of grinds of black pepper. 

As my sourdough slices are so large, I cut them in four pieces each to serve. 

Enjoy! 

It’s Sunday FunDay! Hope the weather is nice where you live. The sun has finally come out over here and we are beyond delighted. In honor of National Sandwich Month, my fellow bloggers and I are sharing sandwich recipes. Check out the links below. Many thanks to our host Wendy of A Day in the Life on the Farm. 

• Mayuri's Jikoni: Avocado Tomato Sandwich
• Palatable Pastime: Brie and Vegetable Agrodolce Sandwich 
• Sneha’s Recipe: Brown Bread Carrot Cabbage Sandwich
• Amy’s Cooking Adventures: Dill Pickle Grilled Cheese
• A Day in the Life on the Farm: Grilled Meatball Sub
• Food Lust People Love: Smoked Salmon Smørrebrød
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Whiskey Bacon Butter Bacon, Egg, & Cheese

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Smoked Salmon Stuffed Deviled Eggs #FishFridayFoodies

Salty and full of flavor, smoked wild salmon is an excellent addition to stuffed deviled eggs, especially with cream cheese and chives. Serve them at your next party or keep the whole plate for your family!

Though we may think of deviled eggs as a retro Fifties appetizer, according to History.com, deviled eggs were first served in Roman times as a first course called gustation, Latin for tasting. 

By the 13th century, stuffed eggs appeared in cookbooks in Andalusia, part of modern Spain and by the 15th century they had made their way across most of Europe. Somehow it took another four hundred years, till the mid-1800s for stuffed eggs to turn up in the United States. 

I consider it a personal challenge to make up for those many years of stuffed deviled egg famine by making them as often as my family will eat them – and sometime when they won’t. 

I love deviled eggs of all kinds but these might be my favorite, stuffed with smoked salmon, cream cheese and chives. 

Smoked Salmon Stuffed Deviled Eggs

If you don’t have smoked wild salmon substitute the normal stuff. I’m sure it will taste just as good, after all, repeat after me: Any deviled egg is a good deviled egg. The color just won’t be as bright. This recipe makes more stuffing than you can put in the egg whites so feel free to spread the rest on toast or crackers. (Or eat it with a spoon.)

Ingredients

8 hard boiled eggs

4 oz or 113g wild caught smoked salmon

4 oz or 113g cream cheese, at room temperature

1/4 cup or 61g plain Greek style yogurt

1 tablespoon fresh lemon juice

5-6 green onion tops (green parts only)

Freshly ground black pepper

Optional for decoration: 

2 slices lemon, cut in 8

sprinkle of paprika or cayenne 

Method

Set aside 16 small pieces of the smoked salmon to use as garnish then use a sharp knife to mince the rest of it. Cut the green onions into small pieces. Set some aside to be used as garnish.

Place the minced salmon in a mixing bowl with the cream cheese, yogurt, lemon juice and the rest of the green onion tops. Give the whole thing a few generous grinds of black pepper.

Cut the eggs in half lengthwise then carefully transfer the yolks to the mixing bowl and place the whites on a serving plate. 

Mash the yolks with a fork and then thoroughly mix them with the other ingredients until well combined. 

Use a piping bag (or a plastic baggie with a corner cut off) to fill the egg whites with the mixture. 

Top each deviled egg with the reserved salmon, green onion tops and lemon slices. 

Sprinkle the tops with paprika or cayenne for decoration (and flavor!) if desired. 

Chill until ready to serve. 

Enjoy!

Check out all the other great smoked fish recipes my Fish Friday Foodie friends are sharing today!

• Gougères Stuffed with Smoked Salmon Mousse from Culinary Adventures with Camilla
• Smoked Fish Dip from Veggies First Then Dessert
• Smoked Salmon Club Sandwich from Making Miracles
• Smoked Salmon Stuffed Deviled Eggs from Food Lust People Love
• Smoked Salmon Quiche from Karen's Kitchen Stories
• Smoked Whitefish Dip from A Day in the Life on the Farm
• Smoked Whole Pomfret Fish Fry from Sneha's Recipe
• Yubuchobap - Smoked Salmon Sushi Pockets from Palatable Pastime

Are you a food blogger who would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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