Danish Smoked Salmon Open Sandwich (Smørrebrød)
Danish Smoked Salmon Open Sandwich (Smørrebrød)

Ingredients

Method

  • 4 slices of dark rye or pumpernickel bread
  • 100g quark, drained
  • 100g quality smoked salmon slices
  • Squeeze of lemon
  • 1 tbsp chopped chives, to garnish
  • 25g watercress, to serve
  • Optional extras: sliced cucumber, horseradish, sliced radish
  • Spread the bread with a medium layer of quark. Prettily arrange the smoked salmon on top, and squeeze over a little lemon juice. Sprinkle with chives, black pepper, and anything else you fancy, and serve with watercress on the side. So simple… yet so very perfect!
10 mins
2 serving
This recipe pairs perfectly with the Renardat-Fache Bugey-Cerdon Sparkling (Petillant Naturel) NV from Savoie, France.

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