Roasted Salmon And Pickled Cabbage Smørrebrød Recipe
Make Roasted Salmon And Pickled Cabbage Smørrebrød Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Roasted Salmon
For the Pickled Cabbage
For the Smørrebrød
Method
For the Roasted Salmon
- 1
Preheat the Oven
Preheat your oven to 400°F (200°C).
- 2
Prepare the Salmon
Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt, black pepper, and lemon juice.
- 3
Roast the Salmon
Roast in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork.
For the Pickled Cabbage
- 4
Combine Ingredients
In a medium saucepan, combine the apple cider vinegar, sugar, salt, and caraway seeds. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- 5
Pickle the Cabbage
Remove the saucepan from heat and add the thinly sliced red cabbage. Stir to combine, ensuring the cabbage is fully submerged in the pickling liquid.
- 6
Cool and Refrigerate
Allow the mixture to cool to room temperature, then transfer to a jar and refrigerate for at least 1 hour before serving.
For the Smørrebrød Assembly
- 7
Spread Cream Cheese
On each slice of rye bread, spread an even layer of cream cheese.
- 8
Top with Salmon
Carefully place a piece of roasted salmon on top of the cream cheese.
- 9
Add Pickled Cabbage
Add a generous spoonful of the pickled cabbage on top of the salmon.
- 10
Garnish
Garnish with fresh dill and capers to taste before serving.
