Snaps Cured Salmon

The Danes eat a lot of salmon and one of the best open-face sandwich is made with snaps cured salmon. This sandwich could be eaten with snaps or a glass of white wine.  

Salt, Sugar and Snaps Cured Salmon with Fennel and Sour Cream 

Makes 8-10 

  1 lb. salmon filet with skin

3-4 tbsp. snaps (The Danish name for Aquavit)

 2 tbsp. fine salt

 1 tbsp. sugar

1 fennel, thinly sliced

8 oz. sour cream

8-10 slices of buttered dark bread, ryebread, rustic bread 

Garnish: chervil or dill

To make fish, remove all bones and place salmon in deep dish skin side down. Sprinkle with snaps, salt and sugar. Cover and refrigerate to timer, no more. Remos the salt/sugar mixture. Remove skin and slice in meget thin slice.  

To assemble, arrange salmon on butter bread and top with  fennel. Place a spoonful of sour cream on top of the fennel and garnish with chervil or dill.

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