Open-faced sandwiches called smørrebrød are very popular in northern European countries. The base is rye bread slathered with a creamy spread (or just butter), and topped with any combination you like. Smoked fish is a classic topping. They make a beautiful first course or addition to a brunch buffet table.
Recipe by Soo Kim. Brought to you by PC.
Smoked Trout Nordic Toasts
Per serving: 330 calories, fat 27 g, sodium 540 mg, carbohydrate 10 g, fibre 1 g, protein 12 gTIP: To hard-cook eggs, place eggs in small saucepan. Add cold water to cover by 1-inch (2.5 cm); bring to a boil. Immediately cover saucepan and remove from heat. Let stand for 15 minutes. Drain and run cold water over eggs until cooled. (Alternatively, refrigerate until cold).
Toast bread lightly; cut each slice in half.
Stir together mayonnaise, chives, dill, lemon rind, lemon juice and pepper in small bowl. Divide among toasts and spread. Top with trout.
Garnish with combinations of egg, radish, cucumber, tomatoes, watercress, dill and chives. Serve with lemon slices.