Smørrebrød: An awesomely loaded open-faced sandwich with dark Danish rye bread. BOOYAH! You guys. I fell in love with these little highlights from Global Feasts: Denmark! We had two kinds of smorrebrod for our feast, one vegetarian and one with fish. This one, the smoked salmon smorrebrod with cucumber and dill cream cheese, is quite possibly the PERFECT Spring lunch. Yahssssssss!
Can we just talk about dill cream cheese for a sec? WHOOO DOGGIES! May be my new favorite thing. Pretty sure I would eat full spoonfulls if I could get away with it. I went a little cray with the dill before and after creating the Danish feast. Dill in soup, dill in drinks, dill in cream cheese, dill in salads, in chickpeas, even dill in vodka! Prepare yourselves friends…… for a dill explosion!
Aaaaaaaaaand this is only swaying me further from my hatred of the “things on toast” trend. I started to be swayed with the chive ricotta toast with asparagus and radish. Yeah, alright, it’s like the best lunch ever. Ya got me. Know what’s coming up next week? A THINGS ON TOAST RECIPE! GAH! Well, to be fair, it’s the second smorrebrod from the feast. But still, OMG me! What gives?!
- 4 oz cream cheese, softened
- 1 Tablespoon fresh dill, chopped
- 2 pieces Danish rye bread, toasted
- ½ Lb smoked salmon, sliced
- ¼ of a cucumber, thinly sliced
- Salt and pepper
- Stir together the cream cheese and dill until well combined. Spread evenly over each piece of rye toast.
- Top with salmon and cucumber. Season with salt and pepper.
Alright guys……. tomorrow brings you the cocktail from the feast, the Danish Aquavit mule! Go buy that ginger beer now so you can make one over the weekend!