Best 5 Open Face Salmon And Egg Scandinavian Sandwich Recipes

In the realm of culinary delights, there lies a treasure trove of flavors and textures waiting to be explored. Among these culinary gems, the open-face salmon and egg Scandinavian sandwich stands out as a testament to the harmonious fusion of simplicity and sophistication. Originating from the Nordic countries, this sandwich has captured the hearts of food enthusiasts worldwide with its delicate balance of flavors and its visually appealing presentation.

This delectable sandwich features slices of smoked salmon, arranged atop a bed of crusty bread, accompanied by a vibrant array of toppings. Hard-boiled eggs, sliced with precision, lend a creamy richness, while red onion adds a touch of sharpness and crunch. Fresh dill, with its aromatic essence, infuses the sandwich with a burst of herbal freshness. The crowning glory of this culinary masterpiece is a generous dollop of crème fraîche, a luscious dairy product that adds a velvety smoothness and a hint of tanginess.

As you embark on this culinary journey, you will discover a collection of recipes that celebrate the open-face salmon and egg Scandinavian sandwich in all its glory. From the classic rendition to variations that showcase unique flavor combinations, these recipes will guide you in crafting this delectable dish that is sure to impress your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

OPEN-FACE SALMON AND EGG SCANDINAVIAN SANDWICH

Open-Face Salmon and Egg Scandinavian Sandwich image

Make and share this Open-Face Salmon and Egg Scandinavian Sandwich recipe from Food.com.

Provided by Pesto lover

Categories Breakfast

Time 8m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

4 ounces smoked salmon
4 eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
2 fresh dill sprigs
2 teaspoons soft butter
12 slices miniature party rye rounds

Steps:

Butter the bread and set aside.
Flake fish.
Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.

OPEN-FACE SALMON AND AVOCADO SANDWICHES

Open-Face Salmon and Avocado Sandwiches image

This is my version of smorrebrod, which is a Scandinavian open-faced sandwich, and translates to "buttered bread," so what's not to like? It can be topped with anything from cold cuts, pieces of meat or fish, cheese, spreads...all that good stuff. Mmm!

Provided by Molly Yeh

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Unsalted butter, for cooking
Four 1-inch-thick slices rye bread
1/2 cup sour cream
2 tablespoons chopped preserved lemon
Freshly ground black pepper
2 avocados, sliced
Flaky salt or coarse kosher salt
4 ounces smoked salmon
2 radishes, thinly sliced
4 cornichons, sliced
Crushed red pepper, optional
Handful chopped fresh chives or dill
Sesame seeds (I like a mix of black and white sesame seeds), for sprinkling
Lemon wedges, for serving

Steps:

Melt a thin layer of butter in a skillet over medium heat, then add the bread and toast on both sides until golden, 2 to 4 minutes per side. Combine the sour cream, preserved lemon and a few turns of pepper in a small bowl.
To assemble, dollop the preserved lemon sour cream all over the bread, then top with slices of avocado. Season the avocado with salt. Nestle in the slices of salmon, radishes and cornichons. Top with black pepper and crushed red pepper, if using. Sprinkle with the chives or dill and sesame seeds, then serve with the lemon wedges. Enjoy!

OPEN "FACE" EGG SALAD SANDWICHES

Open

To make faces, use lettuce, olives, peas, bell pepper, cherry tomatoes, pickles, celery, and grated carrot for facial features in this open "face" egg salad sandwich.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 4

Number Of Ingredients 5

Ingredients

7 eggs
1/4 cup mayonnaise
2 teaspoons mustard
1/2 teaspoon each salt and ground pepper
1 slice ham

Steps:

In a medium saucepan, cover 7 eggs with water. Bring to a boil; cook, uncovered, 2 minutes. Cover and remove from heat; let stand 10 minutes. Place eggs in bowl under cold running water until cool. Peel eggs.
Slice 2 eggs with an egg slicer or a knife. Set aside 8 of the slices for eyes. Place remaining pieces in a bowl; add unsliced eggs. Mash with a fork. Add mayonnaise, mustard, and salt and ground pepper; stir to combine.
Spread a thin layer of mayonnaise over each of 4 slices of bread; cover with egg salad or 1 slice ham. Make faces, using egg slices, egg salad, and suggested toppings, as desired. Serve immediately.

OPEN-FACED SALMON TEA SANDWICHES

Open-Faced Salmon Tea Sandwiches image

Make and share this Open-Faced Salmon Tea Sandwiches recipe from Food.com.

Provided by Brenda.

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup sour cream
1 (3 ounce) package cream cheese, softened
2 teaspoons fresh dill weed, chopped
1 teaspoon lemon juice
12 slices rye cocktail bread
1 medium cucumber, cut into 24 thin slices
6 slices smoked salmon, cut crosswise in half
grated lemon peel
fresh dill sprig

Steps:

Combine sour cream, cream cheese, dill weed and lemon juice in small bowl; mix well. Chill for 1-2 hours.
Spread sour cream mixture evenly onto bread slices.
Top each with 2 slices cucumber and 1 piece salmon.
Garnish with lemon peel and fresh dill.

Nutrition Facts : Calories 110.9, Fat 7.3, SaturatedFat 4, Cholesterol 20.6, Sodium 146.7, Carbohydrate 9.5, Fiber 1.1, Sugar 2.2, Protein 2.6

OPEN-FACED EGG SANDWICHES

Open-Faced Egg Sandwiches image

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

Ingredients

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Steps:

Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

Tips:

To achieve the best results, use the freshest ingredients available, especially for the salmon and eggs.
If you don't have access to fresh salmon, you can use smoked salmon instead. Just make sure to adjust the seasoning accordingly.
Be careful not to overcook the salmon. It should be cooked through but still slightly pink in the center.
Use a good quality mayonnaise for the dressing. It will make a big difference in the flavor of the sandwich.
If you don't have chives, you can use green onions or dill instead.
Serve the sandwiches immediately after they are assembled, while the bread is still fresh and crispy.

Conclusion:

Open-face salmon and egg Scandinavian sandwiches are a delicious and easy-to-make breakfast or lunch option. They are packed with protein and healthy fats, and they are sure to satisfy your hunger. These sandwiches are also a great way to use up leftover salmon. So next time you have some leftover salmon, be sure to give this recipe a try.