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.
Prep Time10 minutesmins
Cook Time0 minutesmins
Total Time10 minutesmins
Course: Appetizer
Cuisine: Denmark
Keyword: Gravlax Smorrbrod
Servings: 4
Ingredients
1tablespoonsour cream or Crème Fraiche
1tablespoonnonfat plain yogurt
4slicescocktail-size thin rye or pumpernickel bread
4slicescucumber
4smallsprigs fresh dill
4slicesgravlax 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.