Crispy cucumbers, fresh dill and gravlax on thin slices of wheat bread for the appetizer Danish fun. Smorrebrod - which translated into "butter bread" Denmark for - the endlessly creative open-face sandwiches, is meant to be eaten with knife and fork as a snack. Here we make smorrebrod appetizer size, perfect for entertaining so enjoy with this nice recipe.
Servings: 16 pieces
Prep: 15 mins
Total: 15 mins
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Ingredients
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
Directions
1. Combine sour cream and yogurt in a small bowl. Top each slices of bread with a slice of cucumber, 1 teaspoon of the sour cream mixture, a sprig of dill and a slice of salmon.
Tips:
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.
MAKE AHEAD TIP: Cover and refrigerate for up to 8 hours
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