Iceberg smørrebrød with gravlax, herb salad & ymerdrys

Iceberg smørrebrød with gravlax, herb salad & ymerdrys

By
From
Nordic Light
Serves
4
Prep
5 mins
Cooking time
10 mins
Photographer
Simon Bajada

I love the idea of flipping convention upside-down, particularly when taking another look at how we use carb- and protein-heavy foods to help bring balance to our diets. This recipe tips the idea of the typical Nordic open sandwich – or smørrebrød – on its head, putting rye on salmon and lettuce rather than the other way around.

Ingredients

Quantity Ingredient
1 handful dill, roughly chopped or torn
1 handful chervil, roughly chopped or torn
1 handful parsley, roughly chopped or torn
2 tablespoons chopped chives
1/2 lime, juiced
1 firm, compact iceberg lettuce, trimmed and outer leaves removed
200g thinly sliced gravlax or smoked salmon
pea tendrils, to serve

Ymerdrys

Quantity Ingredient
200g authentic waxy danish rye bread, broken into large chunks
2 tablespoons brown sugar

Mustard dressing

Quantity Ingredient
1 teaspoon mild american-style mustard
3 tablespoons plain yoghurt
1/2 teaspoon honey, only if you are using smoked salmon, gravlax is sweet enough

Method

  1. Preheat the oven to 180°C. Line a baking tray with baking paper.
  2. To make the ymerdrys, pulse the bread in a food processor, gradually adding the sugar, until the consistency resembles loose soil.
  3. Spread the mixture out over the prepared baking tray and bake in the oven for 10–15 minutes, until it takes on a rich brown colour. Watch closely in the last 5 minutes to make sure it doesn’t burn. Remove from the oven and allow to cool on the tray.
  4. For the dressing, mix the mustard, yoghurt and honey, if using, together in a bowl.
  5. In a separate bowl, mix together the herbs, chopped chives and lime juice.
  6. Place the lettuce upright on a chopping board and cut vertically into 2.5 cm rounds. Setting aside the outer pieces, transfer four of the central lettuce rounds to a serving plate.
  7. To build your ‘smørrebrød’, spread the dressing over the lettuce rounds, top with the gravlax or smoked salmon and spoon over the lime juice and herb mixture. Sprinkle over the ymerdrys and pea tendrils to serve.
Tags:
simon
bajada
new nordic
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