Swedish Salmon Salad on Rye

Swedish salmon salad on rye


Swedish Salmon Salad on RyeEveryone seems to be going crazy for all things Swedish at the moment, and I’m jumping on the band wagon too. It was the Swedish Midsommar festival on Saturday 20th June, where groups of gorgeous, tanned, tall, aryan people with wild flower garlands in their hair gathered together for a picnic and a party. I have to admit, more than a little part of me wishes it was Swedish; what’s not to love about Ikea, Fika (coffee + cake + a chat) culture, that trademark androgynous design and of course the food.

At the Scandinavian Kitchen just off London’s Goodge street you can grab a filling lunch from a variety of small open sandwiches (Smörgåsbord) topped with crayfish, salmon, meatballs, egg or prawns, and all beautifully garnished. They are massively underrated in my opinion.

This one is an interpretation of something I picture Swedes eating in the summer, al fresco. The combination of smoked and cooked salmon is really good, adding an extra dimension to the flavour and the dill, spring onion, lemon, chives and capers set it alight. Rye bread can taste quite bitter, but it’s a perfect companion for rich salmon, which neutralises it enough. Just 2 or 3 small sandwiches are enough to fill you up at lunchtime.

As an open sandwich could potentially run into pitfalls mid-transit, I’d recommend putting a “lid” on top – aka another piece of bread, making it a conventional sandwich.

Ingredients (makes enough for 6 sandwiches):

1 big salmon fillet
Small packet smoked salmon
Handful of dill
Tspn capers
4 spring onions
lemon juice
Big dollop low fat mayonnaise
Black pepper
Handful chopped chives
Rye bread
Salad leaves

What To Do:

1. Preheat oven to 180 C, stick the salmon fillet on a baking tray and roast for about 15 minutes until cooked through. Cool thoroughly and flake.

2. Slice the smoked salmon into slivers, chop up the dill and spring onions finely, add to a bowl with the chives, capers, flaked salmon and mayonnaise.

3. Mix well, grind in some black pepper and some lemon juice. Spread the filling between 2 slices of rye bread and add the salad leaves and sliced cucumber. Wrap tightly and store in the fridge. The salmon filling will last for 3-4 days in the fridge.

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