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.
Servings 4 people
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
Instructions
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.