Double Salmon And Chives On Rye

Name: This is the sandwich to mix up your lunch repertoire
Prep time: 1 h
Cook time: 1 min
Total time: 1 h 1 min
Ingredients: 1 package (8 ounces) light cream cheese, softened; 1/4 cup sour cream; finely grated lemon zest from 1/2 lemon; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 to 3 dashes red pepper hot sauce, optional; 1/4 cup finely chopped fresh fennel bulb (or celery); 1/4 cup finely diced roasted red bell pepper (homemade or jarred); 1/4 cup chopped fresh chives; 4 ounce smoked salmon, such as nova salmon pieces, chopped, about 1 cup; 1 can (6 ounces) wild alaskan red or pink salmon, drained, flaked; soft butter, optional; 6 to 12 slices hearty rye bread; garnishes: fresh fennel fronds, shaved fresh fennel bulb, sliced tomato, thin apple slices

The Daily Meal Staff|Sept. 7, 2021 6:18 pm EST

4.5 (2 ratings)

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A salad of salmon, both smoked and canned, mixed with hot sauce, chopped fennel (for crunch), red pepper and chives, tops slices of rye in this smorrebrod-style sandwich. Smorrebrod (literally butter and bread), is an open-face sandwich tradition from Denmark. This salmon spread also tastes great on a toasted pumpernickel bagel.This recipe is by JeanMarie Brownson and was originally published in the Chicago Tribune.

Prep Time

1

hour

Cook Time

1

minute

Servings

6

Double Salmon and Chives on Rye recipe - The Daily Meal

Total time: 1 hour, 1 minute

Ingredients

1 package (8 ounces) light cream cheese, softened
1/4 cup sour cream
finely grated lemon zest from 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 to 3 dashes red pepper hot sauce, optional
1/4 cup finely chopped fresh fennel bulb (or celery)
1/4 cup finely diced roasted red bell pepper (homemade or jarred)
1/4 cup chopped fresh chives
4 ounce smoked salmon, such as nova salmon pieces, chopped, about 1 cup
1 can (6 ounces) wild alaskan red or pink salmon, drained, flaked
soft butter, optional
6 to 12 slices hearty rye bread
garnishes: fresh fennel fronds, shaved fresh fennel bulb, sliced tomato, thin apple slices

Directions

Step 1: In medium bowl, combine 1 package (8 ounces) softened cream cheese and 1/4 cup sour cream. Stir together until smooth. Stir in the finely grated lemon zest from 1/2 lemon, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 2 to 3 dashes red pepper hot sauce (optional).
Step 2: Stir in 1/4 cup finely chopped fresh fennel bulb (or celery), 1/4 cup finely diced roasted red bell pepper (homemade or jarred) and 1/4 cup chopped fresh chives. Fold in 4 ounces smoked salmon (such as Nova salmon pieces, chopped, about 1 cup) and 1 can (6 ounces) drained wild Alaskan red or pink salmon. Refrigerate covered up to 3 or 4 days.
Step 3: To assemble sandwiches, spread a thin layer of soft butter (if using) over one side of a slice of hearty rye bread. Top with a 1/2-inch thick smear of the salmon mixture. Garnish as desired. Serve with a knife and fork. (Or top with a second slice of buttered bread, and skip the utensils).