Smørrebrød - Scandinavian Open-Faced Sandwiches with Gravlax

Ingredients

6 slices Danish rye bread
4oz Echo Falls Wild Alaska Sockeye Salmon Gravlax
6 tablespoons spreadable goat cheese (or cream cheese as a substitute)
3 eggs, hard boiled and sliced into round pieces
3 small radishes, sliced into thin round pieces
2 small lemons
2 handfuls of Arugula
Capers, for garnish

Directions

Step 1: Prepare the toppings

Hard boil eggs to your liking, then peel and cut into thin round slices.
While eggs boil, chop radishes into thin round slices.
Cut the lemon into thin half-moon slices.

Step 2: Assemble the sandwich

Generously spread goat cheese on to Danish rye bread.
Use one quarter of a lemon to squeeze a little bit of lemon juice atop the spread of each sandwich.
Layer hard boiled eggs and radish rounds over the cheese.
Evenly toss handfuls of Arugula over sandwiches.
Layer on the sockeye salmon gravlax slices.
Sprinkle a few capers on top.
Use the remaining lemon slices as a garnish, either on top of or to the side of the sandwiches.
Remember, the Scandinavian Smørrebrød is not only a sandwich, but an art. Be sure to use these tasty, textured, and colorful ingredients artistically, and enjoy the process of making something both delicious and beautiful.

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