A lovely, no-cook lunch idea.
Cured salmon, cucumber, and cream cheese are one of life’s great flavor combinations. This cured salmon cucumber smørrebrød recipe holds the great distinction of being a chic, no-cook breakfast or lunch that takes minutes to prepare.
What is smørrebrød? Is it like a tartine?
The two are quite similar. Essentially open-faced sandwich blank canvases, smørrebrød and tartines can be as diverse as sandwiches. You’ll see tartines most often in Europe. Tartines are French. Smørrebrød are technically Danish, but enjoyed throughout Scandinavia and beyond.
I love open-faced sandwiches, whether tartine, smørrebrød, or other form. After all, why cover all of that beautiful filling with extra bread?
Recipe Notes: Cured Salmon Cucumber Smørrebrød
This cured salmon cucumber smørrebrød is a no-cook recipe that barely needs a recipe. That said, a few tips will make this as great as it can be.
Smørrebrød and tartines can be made from any kind of good bread. But I prefer a dense, dark rye or whole grain bread for this cured salmon cucumber recipe. It is more traditional, and the hearty flavor will complement the strong flavors of the salty, cured salmon.
Soften your cream cheese. It will be easier to spread.
Don’t skip the pickled shallot! It takes minutes to make and adds a crunchy, acidic note to the smørrebrød’s soft, salty salmon and mild cucumber. You won’t need all the pickled shallot for this recipe. The rest can be added to salads, vinaigrettes, or as a garnish to other meals.
Want to make your cucumber look a more special? Run the tines of your fork lengthwise down the cucumber before slicing. It will leave elegant little ridges.
Love this cured salmon cucumber smørrebrød? Here are some more great salmon recipes:
Cured Salmon + Cucumber Smørrebrød
- 2 slices dense artisan bread, such as rye or multigrain
- 4 ounces cured salmon or lox, thinly sliced
- 4 tablespoons cream cheese, slightly softened
- 1/4 English hothouse cucumber, sliced thin
- a few sprigs of dill, to garnish
- quick pickled shallot, to garnish
Quick Pickled Shallot
- 1 shallot, peeled and minced
- 1 tablespoon rice vinegar, or enough to cover the minced shallot
- pinch sugar
For the Smørrebrød
- Spread the cream cheese generously on each slice of bread.
- Top with slices of lox, cucumber, and garnish with some sprigs of dill and a generous sprinkle of pickled shallot.
How to Make the Quick Pickled Shallot
- Combine the minced shallot, rice vinegar, and a pinch of sugar in a small bowl. Let sit for 15 minutes. Will keep in the refrigerator, covered, for at least a week.