Gravlax—cured, unsmoked salmon—meets crispy fruit and vegetable nubbins in this open-face sandwich.
Ingredients
For the crispy kale and sauce:
- 3 large leaves curly kale, torn into small pieces (2 cups)
- 3 tbsp. extra-virgin olive oil (divided)
- 1⁄2 tsp. kosher salt
- 2 tbsp. neutral-flavored oil such as canola
- 2 tbsp. aquavit
- 1 tbsp. plus 1 ½ tsp. balsamic vinegar
- 1 tbsp. fresh dill, finely chopped
- 2 tsp. brown or muscovado sugar
- 2 tsp. Dijon mustard
- 1⁄2 tsp. kosher salt
- Freshly ground black pepper
For the apple salad and smorrebrod:
- 1 tart apple, cored, halved, and thinly sliced (1 ½ cups)
- 2 tbsp. fresh lemon juice
- 1 medium shallot, thinly sliced (1/4 cup)
- 2 tbsp. extra-virgin olive oil
- Sea salt
- Freshly ground black pepper
- 8 oz. salmon gravlax
- 4 slices Danish rye bread (1/4 inch thick) or cut from a hearty wheat loaf (about ½ inch thick)
- 2 tbsp. unsalted butter, at room temperature
- Small fresh dill sprigs, for garnish
Instructions
Step 1
Make the crispy kale: Preheat the oven to 250°F and line a baking sheet with parchment paper. In a medium bowl, add the kale, 1 Tbsp. olive oil, and salt, and toss to coat well. Transfer to the prepared baking sheet and spread into an even layer; bake until the leaves are just crispy but not too darkened, 15-20 minutes.
Step 2
Meanwhile, make the sauce, if using: In a medium bowl, add the neutral-flavored oil, the vinegar, 2 Tbsp. olive oil, dill, aquavit, sugar, mustard, salt, and black pepper to taste; whisk until the sugar dissolves. Taste for seasoning, and add more salt and pepper as desired.
Step 3
Prepare the apples: In a medium bowl, combine the apple slices and lemon juice, and toss to coat. Add the shallot and oil and a pinch each salt and pepper; toss to combine.
Step 4
If using the wheat bread, toast the slices: Preheat a skillet or grill pan over medium-high heat. Add the bread slices and cook, turning once, until lightly toasted on both sides, 4 minutes total. (Bread should have a slightly toasted flavor but should not be tough.)
Step 5
Assemble the smorrebrod: Transfer the toasted bread or the untoasted rye slices to a clean work surface. Divide the butter among the toasts, spreading to coat. Top each toast with a few ribbons of the salmon, then layer on the apple slices and shallots. Finish with the crispy kale pieces and a few sprigs fresh dill for garnish. Season with freshly ground pepper, and serve with the sauce for drizzling if desired.
- Make the crispy kale: Preheat the oven to 250°F and line a baking sheet with parchment paper. In a medium bowl, add the kale, 1 Tbsp. olive oil, and salt, and toss to coat well. Transfer to the prepared baking sheet and spread into an even layer; bake until the leaves are just crispy but not too darkened, 15-20 minutes.
- Meanwhile, make the sauce, if using: In a medium bowl, add the neutral-flavored oil, the vinegar, 2 Tbsp. olive oil, dill, aquavit, sugar, mustard, salt, and black pepper to taste; whisk until the sugar dissolves. Taste for seasoning, and add more salt and pepper as desired.
- Prepare the apples: In a medium bowl, combine the apple slices and lemon juice, and toss to coat. Add the shallot and oil and a pinch each salt and pepper; toss to combine.
- If using the wheat bread, toast the slices: Preheat a skillet or grill pan over medium-high heat. Add the bread slices and cook, turning once, until lightly toasted on both sides, 4 minutes total. (Bread should have a slightly toasted flavor but should not be tough.)
- Assemble the smorrebrod: Transfer the toasted bread or the untoasted rye slices to a clean work surface. Divide the butter among the toasts, spreading to coat. Top each toast with a few ribbons of the salmon, then layer on the apple slices and shallots. Finish with the crispy kale pieces and a few sprigs fresh dill for garnish. Season with freshly ground pepper, and serve with the sauce for drizzling if desired.
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