Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker)

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Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker)

Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker)

Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.

Serves 16

Prep Time 15 min

Total Time 15 min.

Ingredients

  • 1/4 cup sour cream
  • 3 tablespoon nonfat plain yogurt, (preferably Greek-style)
  • 16 slices cocktail-size thin rye or pumpernickel bread
  • 16 slices cucumber
  • 16 small spri fresh dill
  • 16 slices Scandinavian-style cured salmon, (gravad lax) or smoked salmon

Cooking Directions

Step 1

Combine sour cream and yogurt in a small bowl. Top each slices of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.


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