Advertisement

Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker)

May/June 2008

Your rating: None Average: 4.6 (5 votes)

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.


Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker) Recipe

Be the First to Review Salmon & Cucumber Mini Smørrebrød (Smørrebrød med Røget Laks og Agurker)

There are currently no reviews for this recipe.
Be the first to review this recipe.

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

20 minute dinner recipes
Advertisement
more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner