Serves 4
Open-face sandwiches, known in Denmark as smorrebrod, are popular throughout Scandinavia. Start with a good-quality rye bread, and butter the slices to keep them from getting soggy. This light recipe works well for summer, but pickled herring or smoked fish would make a welcome addition.
| 2 | tablespoons mayonnaise |
| 1 | tablespoon finely chopped fresh dill |
| Grated rind of ½ lemon | |
| Salt and pepper, to taste | |
| About 2 tablespoons butter, at room temperature | |
| 4 | thin slices rye bread |
| 4 | Persian or Armenian cucumbers or 1 English cucumber, sliced |
1. In a bowl, mix together the mayonnaise, dill, and lemon rind. Cover and refrigerate for 30 minutes to let the flavors mellow. Stir well and add salt and pepper.
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2. Butter each slice of bread on one side, then spread the mayonnaise mixture on top. Heap the cucumber slices onto the bread, overlapping as necessary. Sprinkle with salt. Cristin Nelson