Smoked Sockeye Salmon on Rye Bread with Dill Cream
A guest post by Canadian food blogger Korena Vine.
Every year as the holiday season approaches, I find myself looking to the traditional cuisines of other cultures for festive food ideas. “Scandinavian Christmas” has recently become a popular holiday decor theme (involving mostly minimalism, pine trees, branches, and lots of white – think Ikea, but with twinkly lights), so why not extend that inspiration to food? The smoked salmon appetizer I’m sharing here is based on smørrebrød, a Danish open-faced sandwich consisting of dark rye bread (rugbrød) spread with butter and topped with, among other things, smoked salmon, which has roots in Scandinavian culture just as it does in Canadian culture via our First Nations people.
Smørrebrød translates easily into a canapé and is a great idea to have in your back pocket for entertaining this holiday season. If you have a package of SeaChange Smoked Sockeye Salmon in your pantry, the rest is simple: butter some bite-sized pieces of rye bread, top them with flakes of salmon, and dollop with a mixture of crème fraîche (or sour cream) and dill. To fully transport yourself and your guests from Canada to Scandinavia, serve these with shots of the caraway-flavoured spirit called akvavit (aquavit) and don’t forget to toast a Merry Christmas (or God jul) with the traditional, “skal!”
SeaChange Smoked Sockeye Salmon on Rye Bread with Dill Cream
Makes 16 canapés
1 x 113 g SeaChange Smoked Sockeye Salmon
4 tsp crème fraîche or sour cream
1 tsp minced fresh dill, plus extra for garnish
16 bite-sized pieces dark rye bread, spread with butter
Open the SeaChange Smoked Sockeye Salmon with scissors and pour off the juice. Slide the salmon out onto a plate and break the fillet into 16 pieces. Place each piece on a piece of buttered rye bread.
Mix together the crème fraîche or sour cream and dill and dollop a scant 1/4 tsp of the cream over each piece of salmon. Garnish with a sprig of dill and serve.
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