Smoked Salmon Smorrebrod

Indulge in a culinary delight with our Smoked Salmon Smorrebrod recipe. Experience the harmonious combination of flavors and textures in this Nordic-inspired open sandwich for a truly exceptional dining experience.

By Surekha Pendse
New Update
Smoked Salmon Smorrebrod


2 teaspoons fresh lemon juice
3 tablespoons crème fraîche
1 1/2 tablespoons of Icelandic or Greek yogurt
1 tablespoon finely grated fresh horseradish
Pinch of sugar
Kosher salt or Himalayan Pink salt
Unsalted butter, softened, for spreading
4 slices of dense rye bread
1/2 pound sliced smoked salmon that you could purchase from Amazon
Salt and Pepper

For the garnish: 1/2 an onion thinly sliced with canned pickles that you can buy on here.



1. To prepare the horseradish cream, in a small bowl, mix the crème fraîche with the yogurt, horseradish, sugar and 2 teaspoons of lemon juice. Season the horseradish crème with salt.

2. Spread butter on the rye bread and arrange the smoked salmon on top. Add a Dollop or two of horseradish crème on the salmon. You may garnish with pickle and onions. Sprinkle salt and pepper and serve.

Best accompaniments – A side of salad made with fresh local produce. We would recommend the Waldorf salad.

Substitutes: Any variety of White radishes may be used instead of horse radish.

Leftover Grilled Salmon or leftover Roast Turkey or Chicken (from a traditional holiday dinner)

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Himalayan Pink Salt

Organic Black Pepper