Smoked Salmon Smorrebrod Recipe

Name: Smoked Salmon Smorrebrod
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 large eggs; 1/4 cup cream cheese, cut into pieces and softened; Freshly ground white pepper to taste; 3 tablespoons unsalted butter; 1/2 stick (1/4 cup) unsalted butter, softened; 8 slices rye bread; 2 cups thinly sliced English cucumber; 3/4 cup finely chopped red bell pepper; 1pound thinly sliced smoked salmon; 8 thin lemon slices

Servings: persons

10 large eggs
1/4 cup cream cheese, cut into pieces and softened
Freshly ground white pepper to taste
3 tablespoons unsalted butter
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread
2 cups thinly sliced English cucumber
3/4 cup finely chopped red bell pepper
1pound thinly sliced smoked salmon
8 thin lemon slices

1
Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces.
2
Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through.
3
Transfer to a plate and cool.
4
Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top.
5
Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.
6
Squeeze lemon over salmon before eating.

912

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 large eggs, 1/4 cup cream cheese, cut into pieces and softened, Freshly ground white pepper to taste, 3 tablespoons unsalted butter, and more.

Yes, Smoked Salmon Smorrebrod falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Smoked Salmon Smorrebrod

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