Salmon Smörgås with Cucumber and Sweet Mustard Sauce
Smoked or cured salmon atop Swedish Oat Flatbread with hard cooked egg, fresh cucumber and dill is a simple and satisfying open-face sandwich.
Equipment
- Channel knife, optional
Ingredients
- 12 pieces Swedish Oat Flatbread or thinly sliced hearty rye bread
- ¼ cup Sweet Mustard Sauce (see below)
- 6 ounces Smoked salmon or gravlax, thinly sliced
- 12 thin slices hard-cooked egg
- 12 thin slices English cucumber
- 12 sprigs fresh dill
Instructions
- Arrange flatbread or rye bread slices on a large platter.
- Spread about 1 teaspoon Sweet Mustard Sauce on each piece.
- Place about ½ ounce salmon over the sauce.
- Add a slice of egg.
- Top egg with a cucumber slice.
- Garnish each smörgås with a dill sprig.
- Serve immediately or cover and refrigerate for up to 2 hours before serving.
Notes
Here you can link to the Swedish Oat Flatbread and Sweet Mustard Sauce
Servings: 12 pieces