SMOKED SALMON SMØRREBRØD

15 min 4 servings
  • 115g sour cream
  • 1 tbsp creamed horseradish
  • 1 tsp fresh dill, chopped
  • 1 tsp fresh flat-leaf parsley, chopped
  • 1 tsp lemon juice
  • 2 tbsp of cucumber, skin removed,
  • small cubes
  • Pinch of salt
  • Pinch of black pepper
  • 4 slices Danish rye or pumpernickel break
  • 2 tbsp Lurpak® Lighter Spreadable with Olive Oil
  • 225g smoked salmon, sliced
  • 3 radishes, thinly sliced
  • 2 tbsp salmon roe
  • 4 caperberries
  • Handful of dill sprigs
  • 4 roasted lime wedges
SMOKED SALMON SMØRREBRØD

Preparation

To start, whisk together the sour cream, horseradish, chopped dill, chopped parsley and lemon juice in a small bowl. Add the cucumber cubes and season with salt and pepper to taste.

Take your rye bread and spread a little Lurpak® on top, followed by the sour cream mix. Top with your smoked salmon, radishes and salmon roe, before adding a couple of the caperberries and dill sprigs to garnish. Serve each portion with a lime wedge before seasoning again with salt and pepper before serving.

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