The Danish smorrebrod recipe with salmon, cucumber and dill, for lazy evenings

If you’ve ever set foot in a Scandinavian country, and more specifically Denmark, you’ve probably had the chance to enjoy smorrebrod (or smørrebrød, for purists).

These “open sandwiches” (or tramezzini, we grant you) garnished with smoked salmon or thinly sliced ​​roast beef, as well as raw vegetables, are a staple of Danish cuisine. They are usually eaten at noon, on the go, but nothing prevents them from being prepared for a light dinner or even for a brunch.

Here we offer a delicious version of smørrebrød with smoked salmon, thinly sliced ​​cucumber and dill.

Also read: The super simple and tasty recipe of Greek saladFor lazy evenings

Ingredients for smoked salmon smorrebrod (for 4 people)

• 4 slices of wholemeal rye bread or rye bread
• 4 slices of smoked salmon
• ½ red onion
• 1 cucumber
• 30 g of cream or fresh cheese, according to your taste
• A few sprigs of fresh dill
• Salt, pepper, olive oil

Smoked Salmon Smorrebrod Recipe

• Peel the cucumber and cut it into thin slices
• Finely chop the red onion
• Chop the sprigs of dill
• Toast the slices of bread in the toaster or for a few minutes in the oven at 170°C
• Garnish the slices of bread with fresh cream or cream cheese
• On the bread slices, lay out the cucumber slices in tight rows
• Arrange a slice of smoked salmon on top
• Arrange a few thin slices of red onion and dill sprigs over the salmon
• Add a drizzle of extra virgin olive oil on top

You can enjoy your smorrebrod with a green salad or a cold zucchini and feta soup. Enjoy your meal !

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