Salmon Smorrebrod | Midwest Living

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Salmon Smorrebrod

Salmon Smorrebrod

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  • Makes: 4 servings
  • Start to Finish 20 mins

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At Northern Waters Restaurant in Duluth, these open-face sandwiches are assembled in the kitchen, but you can array the components as a make-your-own appetizer or light brunch dish. Improvise with thinly sliced radish or by offering RyKrisp crackers in addition to bread.


    Sandwich Recipe:
  • 6 tablespoons olive oil
  • 1/4 cup Dijon mustard
  • 3 tablespoons honey
  • 1 tablespoon champagne or white wine vinegar
  • 2 teaspoons dried dill weed
  • 2 thin slices pumpernickel bread, halved
  • 1 tablespoon butter, softened
  • 1/3 cup sliced cucumber
  • 4 ounces gravlax* or lox, thinly sliced
  • 2 hard-cooked eggs, sliced
  • 1 tablespoon capers
  • 1/4 cup thinly sliced red onion
  • Fresh dill weed (large stems removed)


  1. For mustard sauce: Whisk together oil, mustard, honey, vinegar and dried dill weed.
  2. Build sandwiches by spreading bread with butter, then layering cucumber, gravlax, egg, mustard sauce, capers, onion and fresh dill weed. (Extra sauce keeps well in the refrigerator.)


  • *Shopping tip Gravlax is a type of cured salmon that's hard to find in stores, but if you're in the mood for a kitchen adventure, recipes to make it yourself abound online. Lox is a readily available substitute.

Nutrition Facts

(Salmon Smorrebrod)

Servings Per Recipe 4, Polyunsaturated fat (g) 1, Folate (µg) 30, calcium (mg) 34, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 1, iron (mg) 1, fiber (g) 1, sodium (mg) 817, sugar (g) 3, Potassium (mg) 148, pro. (g) 10, cal. (kcal) 176, vit. A (IU) 271, Fat, total (g) 10, vit. C (mg) 1, chol. (mg) 107, Thiamin (mg) 0, sat. fat (g) 3, Riboflavin (mg) 0, carb. (g) 11, Niacin (mg) 2, Monounsaturated fat (g) 5, Pyridoxine (Vit. B6) (mg) 0

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