The raw marinated salmon adds acidity and a crispy crunch as contrast to the juicy, soft salmon and the crème of smoked cheese. You find the recipe below.
We served the smoked salmon with crème of smoked cheese and raw marinated fennel for our Nordic summer-platter for the food festival Copenhagen Cooking 2013. The salmon became so popular that we put it on our blackboard and serve it as part of our Autumn platter.
Should you want to try your hand at making the popular sandwich at home you find the recipe at Gastro.dk (sorry, in Danish only) or below (in English).
If you enjoy eating more than cooking we suggest you try the salmon at a cosy lunch at Restaurant Kronborg.
Recipe for open sandwich with smoked salmon, crème of smoked cheese and fennel
Ingredients:
10 slices of white bread
30 slices of smoked salmon – preferably hand-smoked (approx. 100 grams of salmon per sandwich)
Crème of smoked cheese
2 dl smoked cheese (without cumin)
2 dl sour cream 38 %
Salt and pepper to taste
Garnish:
Fresh dill
Bring the sugar, vinegar and water to the boil and let it cool off.
Slice the fennel into thin batons and put them in the cooled marinade.
Let the fennel marinate in the fridge for at least 24 hours.
Mix the smoked cheese with the sour cream and add salt and pepper to taste.
Butter the bread and layer the sliced smoked salmon on top.
Arrange the crème and the fennel on to and garnish with the dill.
Makes 10 open sandwiches
Photo by Chris Tonnesen