Smoked Salmon Smorrebrod

Name: Smoked Salmon Smorrebrod
Yield: Makes 8 open-faced sandwiches, serving 4 as a light main course
Ingredients: 10 large eggs; 1/4 cup cream cheese, cut into pieces and softened; Freshly ground white pepper to taste; 3 tablespoons unsalted butter; 1/2 stick (1/4 cup) unsalted butter, softened; 8 slices rye bread; 2 cups thinly sliced English cucumber; 3/4 cup finely chopped red bell pepper; 1pound thinly sliced smoked salmon; 8 thin lemon slices

EpicuriousMakes 8 open-faced sandwiches, serving 4 as a light main courseSource

sandwich smoked salmon cucumber lemon starter main dinner nut free 30 minutes or less weeknight meals saute gourmet

Ingredients

10 large eggs

1/4 cup cream cheese, cut into pieces and softened

Freshly ground white pepper to taste

3 tablespoons unsalted butter

1/2 stick (1/4 cup) unsalted butter, softened

8 slices rye bread

2 cups thinly sliced English cucumber

3/4 cup finely chopped red bell pepper

1pound thinly sliced smoked salmon

8 thin lemon slices

Method

Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool.

Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.

Squeeze lemon over salmon before eating.