⭐Must-Have Products I Use & Recommend!⭐
Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
Disclosure: This post contains affiliate links. If you click and make a purchase, I may earn a small commission at no extra cost to you.
Growing up in Copenhagen, Smørrebrød wasn't just food; it was a culinary art form. Each open-faced sandwich was a canvas showcasing the freshest ingredients and boldest flavors. I remember my grandmother, a true matriarch in the kitchen, meticulously layering ingredients, transforming simple rye bread into edible masterpieces. This recipe aims to capture that same essence – a tribute to her and the simple joy of good food. It's truly a dish to be savored, enjoyed, and shared. Think of it as a little taste of Scandinavia, right on your plate.
The key to fantastic Smørrebrød lies in the quality of the ingredients. Fresh, sustainably sourced salmon is a must, and seasonal asparagus at its peak will make all the difference. Don't skimp on the rye bread, either; a hearty, flavorful loaf is the perfect foundation for all the deliciousness to come. Making the salmon skin crispy is easier than you think. One of my friends mentioned that the trick is all about proper searing and not overcrowding the pan. Makes sense, right? Plus, if you're feeling extra fancy, consider adding a dollop of crème fraîche or a sprinkle of fresh dill to take it to the next level. Oh! And let me just tell you that it's perfect for brunch, lunch, or even a light dinner. What's not to love?
Required Equipments
- Skillet
- Grill Pan (optional)
- Cutting Board
- Knife
- Spatula
- Paper Towels
Smorrebrod with Crispy Skin Salmon and Asparagus: Frequently Asked Questions
Smorrebrod with Crispy Skin Salmon and Asparagus
Elevate your lunch with Smørrebrød – open-faced rye sandwiches – featuring crispy-skinned salmon and tender asparagus. This Scandinavian delight is fresh, flavorful, and perfect for a sophisticated meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Asparagus: Snap off the tough ends of the asparagus spears. Lightly toss them with 1 tablespoon of olive oil, salt, and pepper. Set aside.
- Cook the Asparagus: Heat a grill pan or skillet over medium-high heat. Grill or pan-fry the asparagus for 3-5 minutes, until tender-crisp and slightly charred. Remove from heat and set aside.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. Score the skin lightly with a sharp knife – this helps prevent it from curling up during cooking. Season the salmon with salt and pepper.
- Sear the Salmon: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Place the salmon skin-side down in the hot skillet. Press down gently with a spatula to ensure even contact with the pan. This is KEY to making sure the skin gets nice and crispy.
- Crisp the Skin: Cook the salmon skin-side down for 6-8 minutes, or until the skin is golden brown and crispy. Reduce the heat if the skin starts to burn. The goal is to get the skin super crispy without overcooking the fish.
- Finish Cooking: Flip the salmon and cook for another 2-3 minutes, or until cooked through and flakes easily with a fork. Remove from the skillet and set aside to rest for a minute or two. It's okay if it's not perfect on the other side. It's all about that crispy skin!
- Prepare the Bread: While the salmon is cooking, lightly butter the rye bread slices. You can also toast them lightly if you prefer a bit more crunch.
- Assemble the Smørrebrød: Spread a thin layer of mayonnaise or remoulade on each slice of rye bread. Lay the grilled or pan-fried asparagus spears on top of the mayonnaise or remoulade.
- Add the Salmon: Place a salmon fillet on top of the asparagus. Make sure that crispy skin is facing up!
- Garnish and Serve: Garnish with a sprinkle of fresh dill, a squeeze of lemon juice, or a dollop of crème fraîche, if desired. Serve immediately and enjoy!
📝 Notes
- For extra flavor, marinate the salmon in lemon juice, dill, and olive oil for 30 minutes before cooking.
- If you don't have asparagus, you can use other vegetables like green beans or zucchini.
🍎 Nutrition
Calories: 450 kcal
Protein: 35 g
Fat: 22 g
Carbohydrates: 25 g
Fiber: 5 g
Calcium: 50 mg
