An easy, flavourful salmon salad made with hot-smoked salmon, served on crisp, butter-toasted Danish rye bread (rugbrød).
Serve these salmon salad bites as a small starter, a canapé, or for lunch or a light supper.
Served as lunch, this quantity feeds 4 people; served as canapés or a small starter it is enough for 8-10 people.
Butter-toasted Danish rye bread (rugbrød) with hot-smoked salmon salad
An easy recipe for bites of butter-toasted rye bread with hot-smoked salmon salad, perfect as a starter, canapé or light lunch.Served as canapés the recipe is enough for approx. 10 people; served as lunch it feeds 4 people.
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Ingredients
Hot-smoked salmon salad
- 350 g hot-smoked salmon
- 200 ml crème fraîche
- 50 ml good mayonnaise, I always use Hellmann’s
- 2-3 spring onions, finely sliced
- 1 bunch dill, finely chopped
- 3 tbsp lemon juice
- Salt and pepper
To serve
- 4-10 slices Danish rye bread (rugbrød), depending on whether it is for lunch or canapés
- Butter, for frying
- Mixed greens, for topping
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Method
Hot-smoked salmon salad
- Lift the salmon off the skin and flake it into smaller pieces with your fingers.
- Mix the crème fraîche, mayonnaise, spring onions, dill and lemon juice in a bowl, then stir in the salmon and season to taste with salt and pepper.
- Keep the salmon salad in the fridge until ready to serve.
Butter-toasted rye bread with hot-smoked salmon salad
- If serving the salmon salad as canapés, stamp out 10 rounds of bread about 7 cm in diameter.Alternatively, simply cut the crusts off the rye bread.
- Melt the butter in a frying pan over a medium-high heat and fry the bread for 2-3 minutes on each side, until golden and lightly crisp on the surface. The bread crisps up further once it comes off the pan.
- Place the bread on a piece of kitchen paper and leave to cool.
- Top the bread with the hot-smoked salmon salad, crisp pea shoots, spring onion or similar.
- Season with freshly ground pepper and serve.
Nutrition
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Kan det mon lade dig høre at lave laksesalat formiddag og opbevare i køleskab til aften samme dag? Tak
Hej Lotte
Ja det kan du tro – det holder fint 2-3 dage på køl:)
Warm wishes, Dianna
Perfekt, det smagte rigtig godt på mit hjemmebagte rugbrød
Hej Lena
Hvor lyder det bare dejligt. Tusind tak 🙂
Warm wishes, Dianna
Lækker
Jeg skal nu lave salaten som fyld i 50 små krustader
Hvor stor en portion skal jeg lave?
(Der skal desuden laves rejesalat i krustader og tomat m Mozarella)
Håber, du har mulighed for at svare
Mvh Ulla
Hej Ulla
Tusind tak for din besked:)
Uhhh, det kommer lidt an på størrelsen på krustaderne, og hvor meget man kommer i:)
Men jeg ville gå med dobbelt portion, – den kan sagtens holde sig på køl, hvis der skulle være noget til overs:)
Warm wishes, Dianna
Tak❤️
Hej Dianna
Hvor god tid i forvejen kan jeg riste rugbrødet?
Hej Karina
Du kan godt riste det en times tid i forvejen, – det skal blot ikke på køl. Lad det ligge på lidt køkkenrulle på køkkenbordet, og så gerne med et viskestykke over så ikke det bliver kedeligt i konsistensen.
Warm wishes, Dianna