Smørrebrød only sound complicated. "You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine. Simply slather a creamy spread like butter or sour cream on dense rye bread. Top with classic combos like roast beef and crisp onions, or smoked salmon and scallions—and since they're on view, make sure they look good. Finish with herbs, lemon zest—anything, really, except a second piece of bread.
Recipe information
Yield
Makes 4 servings
Ingredients
Horseradish sour cream:
Assembly:
Preparation
For horseradish sour cream:
Step 1
Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
For assembly:
Step 2
Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
Recipe notes
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