Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker)
Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer. Smørrebrød which translates in Danish to "buttered bread" are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.
Yield: 16 pieces
Active Time: 15
Total Time: 15
- 1/4 cup sour cream
- 3 tablespoons nonfat plain yogurt, (preferably Greek-style)
- 16 slices cocktail-size thin rye or pumpernickel bread
- 16 slices cucumber
- 16 small sprigs fresh dill
- 16 slices Scandinavian-style cured salmon, (gravad lax) or smoked salmon
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.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 8 hours.
- Ingredient Note: 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, about 2 hours.
1/2 Carbohydrate Serving
Exchanges: 1/2 starch, 1 lean meat