The Open-Face Salmon and Egg Scandinavian Sandwich is a delightful, light, and flavorful dish that combines the richness of smoked salmon, creamy eggs, and crisp rye bread. Perfect for breakfast or brunch, this open-faced sandwich is both satisfying and sophisticated.
Ingredients:
- 2 slices of rye bread (or pumpernickel)
- 4 ounces smoked salmon
- 2 large eggs
- 1 tablespoon butter (for frying the eggs)
- 1 tablespoon crème fraîche or sour cream
- Fresh dill for garnish
- A squeeze of lemon juice
- Salt and freshly ground black pepper, to taste
- Optional: capers or thinly sliced red onions for added flavor
Steps:
Prepare the Bread:
Toast the rye bread lightly until golden brown. This gives it a slight crunch, perfect for holding the toppings.Cook the Eggs:
Heat the butter in a non-stick skillet over medium heat. Crack the eggs into the pan and fry to your desired level of doneness, whether sunny side up or slightly scrambled. Season with a pinch of salt and pepper.Assemble the Sandwich:
Once the bread is toasted and the eggs are cooked, place a few slices of smoked salmon on each piece of toast. Gently lay the cooked egg on top of the salmon.Finish the Sandwich:
Add a dollop of crème fraîche or sour cream on top of the egg. For a fresh burst of flavor, squeeze a little lemon juice over the sandwich and garnish with fresh dill. If you like, top with capers or red onion slices for extra zest.Serve:
Serve immediately as a light, satisfying breakfast or brunch, and enjoy the perfect blend of creamy, savory, and smoky flavors.
This Open-Face Salmon and Egg Scandinavian Sandwich brings together the delicate taste of smoked salmon and the richness of eggs, all on a sturdy slice of rye bread. It’s a simple yet elegant dish that feels both indulgent and refreshing, ideal for a morning treat or a brunch spread!
