Cured Salmon + Cucumber Smørrebrød
An easy, elegant, no-cook lunch idea that tastes fresh and fabulous.
Servings: 2 smørrebrød
Calories: 266kcal
Ingredients
- 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
Instructions
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.
Nutrition
Calories: 266kcal | Carbohydrates: 20g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 731mg | Potassium: 284mg | Fiber: 3g | Sugar: 4g | Vitamin A: 469IU | Vitamin C: 2mg | Calcium: 68mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
