This smörgås or open-faced sandwich is put together with one slice of bread and toppings in six simple and quick steps. It makes for a very lovely lunch.
Course
Fika, Lunch
Cuisine
Scandinavian, Swedish
Prep Time15minutes
Total Time15minutes
Servings4people
AuthorRon Smith
Ingredients
4slicesBread of choice(dense rye, pumpernickel, Naan or Danish rugbrød)
4tbsp (msk)Mayonnaise(or as desired)
1head (small)Bib/Boston lettuce(or lettuce of your liking)
1lb (454 g)Cold smoked salmon(might be labeled Nova, lox or smoked lox)
1lb (454 g)Small cooked salad shrimp(or Oregon bay shrimp)
4largeHard boiled eggs
4slicesSweet red pepper(paprika or red bell pepper).
4slicesLemonthin sliced
Fresh dill for garnish.
Instructions
Spread as much, or as little mayonnaise as you like on your bread. (and/or butter)
Place the lettuce on top of the bread and Mayo.
Lay 4 oz. (113 g) the cold smoked salmon on the lettuce.
Position 1/2 to 1 sliced egg on top of the smoked salmon.
Put 4 oz. (113 g) of the salad shrimp atop the sliced egg.
Set the thin slice lemon on top of the shrimp.
Next, lay a thin slice (or two) of sweet red pepper on top of the sandwich.
Lastly, position a nice sprig or two of dill on top.
Recipe Notes
A large part of the joy of this dish is making it look so good, you can eat it with your eyes. So take your time and make a lovely looking sandwich.
Serve with a dollop of mayo on the side or try it with Lemon-Curry Aioli.