Hot Dressed Smoked Salmon Open Sandwiches Recipe | Abel & Cole

Hot Dressed Smoked Salmon Open Sandwiches

Cooking time
Serves8 people
Hot Dressed Smoked Salmon Open Sandwiches

This is our version of a classic Danish Smørrebrød - aka open sandwiches. Slices of dark rye bread topped with Inverawe smoked salmon and a honey and mustard sauce. Perfect for sharing with friends.


  • 4 slices dark sourdough rye bread
  • Soft butter, for spreading
  • 100g smoked salmon
  • 1 tbsp mustard
  • 1 tbsp honey
  • 1 tbsp cyder vinegar
  • 1 tbsp rapeseed oil
  • Sea salt and freshly ground pepper
  • A handful of dill
  • 1 lemon

To make the other open sandwiches, click here for the recipes: Blue Cheese, Apple & Bacon Open Sandwiches and Potato, Radish & Chive Open Sandwiches

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1. Cut the crusts off four thin slices of the dark rye bread, then halve them. Butter each slice of rye bread, then top with the smoked salmon, trimming it down to fit.
2. Whisk together 1 tbsp each hot English mustard, honey, cider vinegar, rapeseed oil and a pinch of salt and pepper to make a dressing. Finely chop 1 dill sprig and add to the dressing. Taste and season again if needed.
3. Drizzle the dressing over the salmon. Garnish with a few feathery dill leaves and a thin slice of lemon.
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