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1 2/3 cups (5 ounces) frozen shelled edamame, defrosted 1 1/2 teaspoons tahini 1 1/2 tablespoons lemon juice 1 teaspoon lemon zest, finely grated 1 small garlic clove 1 tablespoon olive oil Sea salt 4 (2 ounce) slices whole-grain rye pumpernickel bread, toasted 6 ounces cold-smoked salmon. Assembly. 4 slices Danish rye or pumpernickel bread. 8 ounces sliced smoked salmon. 3 radishes, thinly sliced.
2 tablespoons salmon or trout roe (optional) Dill sprigs and flat-leaf parsley leaves. Make the sandwiches by spreading some butter on the bread and add salad, a slice of salmon, some sauce and dill Image and recipe courtesy of IKEA Note: if you’d rather not cook at all, then pre-made bread of a good dark variety like pumpernickle or dark rye is a perfect choice too. 1 1/2 cups sour cream.
2 cups cooked baby shrimp (aka “bay shrimp” or “fancy shrimp”) plus 1 cup shrimp for garnish. 2 bunches dill (finely chopped) 1/4 cup sweet red pepper (or green, finely chopped) 2 avocadoes. 1 tablespoon lemon juice.
1/4 cup red onion (finely chopped) 1/2 pound smoked salmon. DIRECTIONS. Butter each slice of bread you want to use then proceed with ingredients for any one of the options below: Salami and tomato cover the bread with slices of salami.
Add slices of tomato and some onion rings. Prawns and lemon put a lettuce leaf onto the bread. How to make smoked salmon sandwiches Assemble the Sandwich – On one of the slices of bread spread some cream cheese evenly over the entire thing.
Layer with smoked salmon, followed by avocado slices, tomatoes, radishes, and alfalfa sprouts. Top with. Smoked salmon and cucumber smørrebrød: Spread the mayonnaise on the bread.
Arrange the thinly cut cucumber and the smoked salmon slices on top. Add the lemon slice, garnish with spring onion rings and some cayenne pepper, if desired. Salami smørrebrød: Butter the bread. Arrange the salami, tomato wedges, red onion rings and diced gherkins on top. 8 hard-boiled large eggs, chopped fine.
2/3 cup mayonnaise. 2 scallions (white and pale green parts only), chopped fine. 1 teaspoon drained capers, chopped. For smoked salmon filling.
10 ounces. Cover one side of the sandwich with slices of salmon. Season with lemon juice and spices/herbs. Put the slices together, cut off the crusts, and slice the sandwich diagonally two times to create four triangle finger sandwiches.
Lined up in café windows, served in specialty restaurants, and packed into their very own lunch boxes, sandwiches are everywhere in Denmark. They’re piled high with pickled herring, spoonfuls of sharp horseradish cream, and mounds of fresh shrimp. But forget what you think you know about sandwiches; these guys are in a different class entirely.
Allow me to introduce you to Denmark’s—and.
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