Gravlax Smorrbrod
Tartine, llesque, smorrebrod, and bruschetta whatever it's called, one thing is clear: The open-faced sandwich is internationally loved. Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer.
Servings: 4
Ingredients
- 1 tablespoon sour cream or Crème Fraiche
- 1 tablespoon nonfat plain yogurt
- 4 slices cocktail-size thin rye or pumpernickel bread
- 4 slices cucumber
- 4 small sprigs fresh dill
- 4 slices gravlax cured salmon
Instructions
- Combine sour cream and yogurt in a small bowl. Top each slice of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.
Notes
Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture—making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup.
