Smørbrød med røkt laks og algeperler

open sandwich with salmon and algae pearls
Open sandwiches are a traditional part of Nordic cuisine. Born out of practicality, these much-loved snacks have evolved to become a staple of the Scandinavian diet, and are now found in homes, offices and social gatherings all over the world. Open sandwiches are completely customisable, but we love this recipe. The balance of flavours – creamy cheese, sharp pickles, rich smoked salmon and zesty lemon – combine to make a well-rounded mouthful. Topped with algae pearls for added texture, these open sandwiches are easy to make and look beautiful. Perfect for serving a crowd of hungry Scandinavians!
Makes 4 portions


4 slices of sourdough bread
100g cream cheese
150g smoked salmon
80g pickled cucumber
20g capers
1 bunch fresh chives, chopped
1 lemon
50g algae pearls


Toast the bread slices until golden. Allow to cool.
In a bowl, mix the cream cheese with the zest from the lemon, and the juice of half the lemon.
Assemble the open sandwich. Spread the cream cheese on the toasted bread, top with smoked salmon, pickled cucumber and capers. Finish with a spoonful of algae pearls and decorate with the chives.

If you like this open sandwich with salmon and algae pearls, why not try making a smoked seaweed focaccia to go with it?

Del ditt måltid, og tagg @lofotenseaweed på Instagram

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