Smoked Salmon Open-Faced Sandwich With Asparagus & Dill (Laks med asparges go dild)
Created by Linky on July 6, 2017
- Servings: 2
- Prep Time: 10m
- Cook Time: 0m
- Recipe #26428
Ingredients
- 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)
How to Make
-
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.
Nutritional Facts
- 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