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.
|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
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.
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