Salmon & Cucumber Mini Smorrebrod (Smorrebrod med Roget Laks og Agurker)

Salmon & Cucumber Mini Smorrebrod (Smorrebrod med Roget Laks og Agurker)

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From: EatingWell Magazine, May/June 2008

Crunchy cucumber, fresh dill and gravlax top thinly sliced rye bread for a delightful Danish appetizer. Smørrebrød—which translates in Danish to "buttered bread"—are endlessly creative open-face sandwiches, meant to be eaten with a knife and fork as a light meal. Here we make appetizer-size smørrebrød, perfect for entertaining.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1/4 cup sour cream
  • 3 tablespoons nonfat plain yogurt, (preferably Greek-style)
  • 16 slices cocktail-size thin rye or pumpernickel bread
  • 16 slices cucumber
  • 16 small sprigs fresh dill
  • 16 slices Scandinavian-style cured salmon, (gravad lax) or smoked salmon

Preparation

  • Active

  • Ready In

  1. Combine sour cream and yogurt in a small bowl. Top each slice of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.
  • Make Ahead Tip: Cover and refrigerate for up to 8 hours.
  • Ingredient Note: Greek-style yogurt is made by removing the whey from cultured milk. Removing the whey gives it an extra thick and creamy texture—making it the perfect ingredient for a lower-fat dessert topping. You can strain regular yogurt to make it thick like Greek-style yogurt. Line a sieve with cheesecloth and set it over a bowl. (Alternatively, use a coffee filter lined with filter paper.) Spoon in 1 cup nonfat plain yogurt and let it drain in the refrigerator until reduced to 3/4 cup, about 2 hours.

Nutrition information

  • Serving size: 2 pieces
  • Per serving: 91 calories; 2 g fat(1 g sat); 1 g fiber; 10 g carbohydrates; 7 g protein; 2 mcg folate; 8 mg cholesterol; 1 g sugars; 0 g added sugars; 72 IU vitamin A; 1 mg vitamin C; 48 mg calcium; 1 mg iron; 268 mg sodium; 62 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1/2 starch, 1 lean meat

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