Nordic Open Faced Smoked Salmon Sandwiches
The View From the Great Island
Nordic Open Faced Smoked Salmon Sandwiches garnished with edible flowers are a healthy and beautiful way to start a brunch or luncheon. They make a great appetizer, too!
- thinly sliced pumpernickel or rye bread, sometimes called cocktail bread
- butter at room temperature
- homemade dilled mayonnaise
- salt and fresh cracked black pepper
- thin slices of smoked salmon
- edible flowers
- lemon for garnish
- dilled mayonnaise
- 1 pastuerized egg
- 1 cup mildly flavored olive oil, also room temperature
- a handful of fresh dill
- salt and pepper to taste
- a squeeze of lemon
- Set oven to 400F
- Cut the slices of bread into smaller rectangles. You can make them bite sized, if you like. Spread a very thin layer of soft butter on each slice and toast in the oven for a few minutes until they just start to get crisp. This step is optional, you can also use the bread un-toasted.
- Spread a little dilled mayonnaise onto each slice of bread, then top that with a slice of smoked salmon.
- Add microgreens, and then season with a little salt and pepper. Garnish with an edible flower, and serve with small wedges of lemon.
- To make the homemade mayonnaise: Put the room temperature egg, oil and dill in a jar just large enough to fit an immersion blender. Put the blender down to the bottom of the jar, and turn it on, slowly raising the blade as it emulsifies the mixture. This will only take about 30 seconds. Once it turns to mayo, stop the blending. You can then stir in the salt and pepper, and a little lemon juice, if you like.