Cooking With Chef Hermann: Danish Smoked Salmon Smørredbrød
Danish Smoked Salmon Smørredbrød
- ½ Fennel Bulb, halved, cored and sliced thin
- ½ Granny Smith Apple, cored, sliced thin
- 3 tsp lemon juice
- 3 TB Sour Crème
- 1 ½ Tb Yogurt
- 1 TB Fresh horseradish
- Pinch of sugar
- 4 slices dense rye
- ½ lb. smoked salmon
- Fresh dill
- Eurobutter, softened
Toss the apple and fennel with lemon juice to keep from browning
Mix the sour cream with the yogurt, horseradish and pinch of sugar. Add ½ tsp of lemon juice. Season with salt.
Spread butter on the rye, arrange the salmon on top. Drizzle the horseradish cream, and then add the fennel and apple. Top each with a sprig of dill.