GENTL AND HYERS (C)2013
"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. Rob with classic combos like roast beef and crisp onions, or smoked salmon and scallions.
Recipe information
Yield
4 Servings
Ingredients
Horseradish Sour Cream
1
/2 cup mashed potatoes (optional)
1
/2 cup sour cream
1
tablespoon finely grated peeled fresh horseradish
1
teaspoon chopped fresh dill
1
teaspoon chopped fresh flat-leaf parsley
1
teaspoon fresh lemon juice
Kosher salt, ground pepper
Assembly
4
slices Danish rye or pumpernickel bread
8
ounces sliced smoked salmon
3
radishes, thinly sliced
2
tablespoons salmon or trout roe (optional)
Dill sprigs and flat-leaf parsley leaves
Kosher salt, ground pepper
Preparation
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.
Assembly
Step 2
Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 200 Fat (g) 8 Saturated Fat (g) 4 Cholesterol (mg) 35 Carbohydrates (g) 14 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 14 Sodium (mg) 750