Smoked Salmon Smorrebrod

Smoked Salmon Smorrebrod
(Open Faced Smoked Salmon Sandwich on Pumpernickel Bread with Horseradish Sour Cream)

This delicious refreshing sandwich is served at Bar Tartine in San Francisco, found this recipe in Bon Appetit. Easy to make, you can make the horseradish sour cream ahead and assemble the sandwiches a couple of hours before serving. I slightly changed the amounts. Really nice for a brunch.

Ingredients

1 cup sour cream
2 tablespoons grated horseradish

2 tablespoon chopped fresh dill
2 tablespoons chopped fresh parsley
1 teaspoon fresh lemon juice
salt and pepper

Pumpernickel Sliced Bread
8 oz. Sliced Smoked Salmon
1 radish thinly sliced
Dill sprigs

Directions

Make the horseradish sour cream first. In a small bowl, whisk 1 cup sour cream, 2 tablespoons grated horseradish, 2 tablespoons chopped fresh dill, 2 tablespoons chopped fresh parsley, 1 teaspoon fresh lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Can be made ahead and kept in fridge covered until needed.

To assemble the sandwich:
Cut the slice of pumpernickel bread in half, spread the horseradish sour cream on bread, top with a slice of smoked salmon (I bought the packaged Scottish Smoked Salmon), a sprig of dill, a slice of radish and season with grated pepper.
Arrange on a platter, with lemon wedges and sprigs of dill between the sandwiches.
Can be made ahead up to two hours and kept covered in fridge.

A platter of smoked salmon smorsbrod, old fashioned British cucumber sandwiches and deviled eggs

Deviled Eggs recipe posted 1.25.13
Old Fashioned British Cucumber Sandwich recipe posted 8.19.12