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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.
- By: Joyce Hendley EatingWell Recipe Contributor
Ingredients 16 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 16 servings
Nutrition per serving may change if servings are adjusted.
- ¼ 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
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Active
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Ready In
- 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 ¾ cup, about 2 hours.
- 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: ½
- Exchanges: ½ starch, 1 lean meat
