Smoked Salmon Open-Faced Sandwich With Asparagus & Dill (Laks med asparges go dild)

Smoked Salmon Open-Faced Sandwich With Asparagus & Dill (Laks med asparges go dild)

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2
Servings

10m
Prep Time

0m
Cook Time

10m
Ready In

Recipe: #26428

July 06, 2017

Categories: Lunch, Fish, Salmon, German, Scandinavian, Easy/Beginner Cooking, No-Cook, Quick Meals, Small Batch Cooking, Weeknight Meals, Sandwiches more

recipe by:
Linky

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recipe by:
Linky

"The North Sea coast is famous for it's wide variety of delicious seafood. Smoked salmon (lachs, lox, laks in various languages) is one of my favorites. This open faced sandwich is popular on Danish Smørrebrød."

Original recipe yields 2 servings

Metric US

Ingredients

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2 ounces sliced rye bread (hearty Danish rye bread, German Schwartzbrot is very similar)
1 teaspoon butter
2 leaves lettuce (2 leaves)
3 ounces smoked salmon (lox, nova salmon...)

White asparagus (4 spears, available in jars in some Europe markets - I've found them at Aldi's)
Sliced cucumber (4 thin slices)
Lemon slices (4 thin slices)
2 dill sprigs (fresh)

Nutritional

Serving Size: 1 (144.2 g)
Calories 154.5
Total Fat - 4.8 g
Saturated Fat - 1 g
Cholesterol - 10.1 mg
Sodium - 499.5 mg
Total Carbohydrate - 16.8 g
Dietary Fiber - 1.7 g
Sugars - 2.8 g
Protein - 10.8 g
Calcium - 86.5 mg
Iron - 1.8 mg
Vitamin C - 1.5 mg
Thiamin - 0.2 mg

Step 1

Butter bread.

Step 2

Layer lettuce and salmon on each slice of bread.

Step 3

Top with asparagus spears, cucumber and lemon slices.

Step 4

Garnish with dill sprig.

Tips & Variations

No special items needed.

Tags : Lunch Sandwiches

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