2 slices of homemade* Rye bread (toasted)
1 piece of smoked salmon (ca 40- 50 grams)
Nifty Green Salad
Salt and pepper
Making Smoked Salmon on Rye Bread
First of all I have to say that this is my favourite lunch meal at the moment. I have never been over excited about smoked salmon, I never quite liked the consistency. Fried smoked salmon on the other hand is another story, it is a good way to preserve the taste and giving it great consistency at the same time.
Put a frying pan on medium to low heat and add your piece(s) of smoked salmon. No oil or butter necessary, the natural fats will make sure that the fish doesn’t burn. While the salmon is frying, toast the bread and take out your salad ingredients. I sliced the heart salad leaves in thick strips, and washed and tossed it with the wild rocket. I have a salad spinner and that makes it quick. Add the salads to a bowl and use a scissor to cut up a little handful of coriander, chives and garden cress. Dress the salad in the bowl, a little balsamico, a little oil, salt an pepper and toss. Turn the salmon piece(s) and let it cook through. Lay the breads on a plate and dress with salmon and dill dressing. Serve with salad and enjoy.
*We have started buying a ready mix, Finax Solsikkerugbrød, and it tastes a lot better than the rye-breads that we have attempted to bake ourselves.
*I used the store bought dill dressing but if you want to make it from scratch you could always try this recipe.