Delicious smoked salmon open sandwiches are a classic and flavorful addition to many Norwegian celebration tables, especially around May 17th. These are easy to assemble yet full of flavor.
There’s something special about the combination of smoked salmon, fresh lemon, and dill that just screams Norwegian summer. The sour cream provides a creamy base that balances the strong flavors from the red onion and capers.
This dish requires no cooking, making it perfect for the inexperienced cook or for days when you want something quick. They’re also great to serve as part of a larger tapas table with Norwegian delicacies.
These open sandwiches can be easily customized based on what you have on hand, but make sure the salmon is of good quality — it’s the star of the dish.
Variants & Tips
- For a simpler version, you can use cream cheese instead of sour cream, and skip the red onion and capers.
- For a gluten-free version, replace the country bread with gluten-free bread.
- For a more luxurious experience, you could add a layer of avocado or use caviar as a garnish.
Serving Suggestions
- Serve as part of a tapas table with Norwegian delicacies.
- Perfect with a glass of dry white wine or sparkling wine for extra festive vibe.
Frequently Asked Questions
Can I use something other than bread?
Yes, crispbread or flatbread works well as alternatives. Just keep in mind they are a bit crunchier and less substantial than bread.
How do I store smoked salmon open sandwiches?
They are best served fresh but can be stored in the fridge for a couple of hours. Cover with plastic wrap to prevent the bread from drying out.
Is it possible to use lactose-free alternatives?
Yes, you can replace the sour cream with a lactose-free version or use lactose-free cream cheese.
Can I make them in advance?
For best results, it’s recommended to assemble them just before serving. If you need to make them a bit in advance, wait to add the sour cream until just before serving.
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