Butter-fried Danish rye bread (rugbrød) with salmon salad
An easy recipe for small bites of crisp butter-fried rye bread topped with smoked salmon salad.Serves 4-6, depending on how it is served.
Servings 6 people
Ingredients
Salmon salad
- 200 g smoked salmon
- 150 ml crème fraîche
- 2 tbsp mayonnaise
- 1/2 small red onion, finely chopped
- 1 bunch dill, finely chopped
- 1/2 bunch chives, finely chopped
- 2 tbsp lemon juice
- Salt and pepper
To serve
- 6 slices thinly sliced Danish rye bread (rugbrød)
- 25 g butter
- Pea shoots, dill and finely chopped red onion, to top
Instructions
Salmon salad
- Stir together the crème fraîche, mayonnaise, red onion, dill and chives.
- Cut the salmon into small dice and fold it into the dressing.
- Season to taste with lemon juice, salt and pepper, and chill until ready to serve.
Butter-fried rye bread with salmon salad
- Cut the crusts off the rye bread slices so you have 6 rectangular pieces.
- Melt the butter in a frying pan over medium-high heat and fry the bread slices for 2-3 minutes on each side, until golden and lightly crisp on the surface. The slices crisp up further once they come off the pan.
- Place the bread slices on a little kitchen paper and let them cool.
- Top the bread slices with the salmon salad, crisp pea shoots, fresh dill and red onion.
- Season with freshly ground pepper and serve.