By 300 Sandwiches
Posted in recipes | Tags : breakfast, recipe, smoked salmon, snack
Taking a page from the latest Bon Appetit, I wanted to put my nutritional needs aside and make E a smoked salmon smørrebrød for breakfast.
A smørrebrød is basically an open faced sandwich with some sort of meat, savory spread and veggies. Most are the smoked meats and butter type, but can be made with fish, egg and cheeses.
I hate smoked salmon, as discussed in this post, but E drooled after seeing Bon Ap’s version of smoked salmon smørrebrød in their Sandwich Issue. I tried to bring his fantasy smoked snack to life. Yesterday, I woke up bright and early to run to the deli in town to gather pumpernickel bread, sour cream and smoked salmon. I would have gone to Russ & Daughters, the famed Jewish deli on Houston Street in Manhattan’s Lower East Side that carries 15 types of smoked salmon and other delights. But they don’t open until 8 am, and I didn’t have time to go there and come home before work.
E meanwhile, was still in bed after a few Johnny Walker Blacks with his friends the night before. He was still sleeping off his whiskey fever when I was ready to make breakfast at a quarter to nine.
E turned over in bed. “Did you go to Russ and Daughters?”
“No, honey, I didn’t have time to go into the city, stand in line at Russ and Daughters for your gourmet smoked salmon and come back,” I explained. “I got the store bought stuff at the deli.”
He threw the covers over his head. “Mmmmmmmmm, I wanted Russ and Daughters,” he whimpered like a child who’s out of his favorite flavor of Kool-Aid.
Fine, no smoked salmon for you, I grumbled. I wolfed down cereal, headed out for work, and left him in bed.
That afternoon, E went into the city to picked up the pastrami smoked salmon from Russ & Daughters, which is the only smoked salmon I’ll even sample. It tastes more like pastrami, less fishy than the typical smoked salmon. Less slimy, too. This morning, I made him breakfast. I slathered sour cream on toasted pumpernickel bread, layered on the salmon while holding my nose (ugh! it SMELLS!), sprinkled on fresh parsley and fresh basil, and sliced up shallots (though I picked up the salmon, I forgot the red onion. Shallot would have to do.)
“Mmm, so good!” E said between bites. I poured a bowl of cereal as he ate.
He reached over, and threw his arms around me. “Now I’ll kiss you with my smoked salmon breath!”
“EWWWWW!” I sulked, grabbing a can of Lysol.
2 slices pumpernickel bread
5-6 slices smoked salmon
1/4 cup sour cream
1/4 cup capers
2 tablespoons chopped dill
2 tablespoon parsley
1/4 cup chopped shallot
juice squeezed from a wedge of lemon
salt and pepper to taste
Toast bread. Lay bread flat, and slather on cream cheese. Then layer on smoked salmon on both slices. Sprinkle on dill, then parsley. Then sprinkle on shallot, then capers. Gently squeeze lemon wedge over top, and shake on salt and pepper to taste. Makes two sandwiches.
No comments yet.