Prepare Danish gravlax smørrebrød, an open-faced rye sandwich topped with cured salmon, crisp cucumber and fresh dill. A refined appetizer for entertaining.
Start by spreading sour cream or on each slice of bread. Then, top with cucumber, a sprig of dill, and a slice of gravlax. This easy recipe can be made in just 10 minutes. The balance of flavors will surely delight your guests.
For extra crunch, toast the rye bread slightly. You can also experiment with fresh like parsley or chives if you don’t have dill. For a more traditional experience, consider making your own gravlax.
This recipe is one of 320 in the OCS library — structured into 38 courses through the OCRS™ learning system. Pick a course and learn the technique behind it.
Salmon is forgiving but still easy to overcook — aim for just-opaque in the center and a little translucent at the very core. You'll find techniques like this one across our full course library.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
