Name: Smoked salmon smorrebrod
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 8 slices sourdough rye bread; 30 gram butter, at room temperature; 8 slices smoked salmon; 1/2 small red onion, thinly sliced; 1 tablespoon salmon roe; Fennel remoulade; 2 fennel bulbs; 1/3 cup (100g) light whole egg mayonnaise; 1 tablespoon dijon mustard; 2 teaspoon baby capers, rinsed, drained; 1 lemon, juiced

Ingredients

8 slices sourdough rye bread

30 gram butter, at room temperature

8 slices smoked salmon

1/2 small red onion, thinly sliced

1 tablespoon salmon roe

Fennel remoulade

2 fennel bulbs

1/3 cup (100g) light whole egg mayonnaise

1 tablespoon dijon mustard

2 teaspoon baby capers, rinsed, drained

1 lemon, juiced

Method

1.Spread sourdough rye bread with butter.

2.To make fennel remoulade, trim fennel, reserving small fronds. Using a mandoline or sharp knife, thinly slice fennel and place in a bowl. Add mayonnaise, mustard, capers and lemon juice and stir to combine.

3.Place smoked salmon slices on bread. Top with fennel remoulade, onion, salmon roe and reserved fennel fronds. Serve.

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Ingredients

Method

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