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For the salmon gravlax:
3 tbsp salt
1 tbsp sugar
1 shot vodka
1 lemon, zested
1 tbsp fresh dill, chopped
1 salmon fillet with skin on, around 170g
FOR THE OPEN SANDWICH:
4 slices dark rye bread
Butter
Mixed salad leaves
FOR THE SAUCE:
3 tbsp Dijon mustard
1 tbsp honey
1 tbsp cider vinegar
1 tbsp olive oil
1 tbsp fresh dill, chopped
1 For the salmon gravlax, mix the salt, sugar,
vodka, lemon zest and dill together in a bowl.
Place the salmon fillet in a shallow dish and
cover completely with the marinade. Cover and
refrigerate overnight under a slight press. Pour
away the excess liquid the next day. Slice the fish
thinly at an angle, beginning at the head end.
2 To make the open sandwiches, lightly toast each
slice of bread, then butter and top with salad
leaves, then thin slices of the salmon gravlax. Mix
all the mustard dill sauce ingredients together and
drizzle over each sandwich. Garnish with fresh dill
and a lemon wedge.
Open sandwiches are popular across all the Scandinavian
countries. One slice of bread, often dark whole-grain rye,
is topped with various combinations of cured meats, fish,
vegetables or cheese and topped with a range of condiments.
e only equipment you need is a refrigerator!
Smørrebrød: Salmon Gravlax
on Rye Bread with Mustard
Dill Sauce
S E R V E S 1
