Smoked Salmon Sandwich

January 18, 2015

This smoked salmon sandwich is a re-creation of one of the many great meals we had in Copenhagen. It’s super simple, but so delicious!

Smoked Salmon Sandwich with Dill Pesto and Avocado | Fake Food Free   

We had a mission to try all the Danish specialties we could get our hands on during our recent trip to Copenhagen. That meant a lot fish — pickled herring, curried herring, gravlax and a delicious smoked salmon sandwich. 

I’ve had that sandwich on my mind since we returned. The flavors here aren’t unfamiliar, but the idea of smoked salmon on a sandwich was new to me. It’s not something I would think to make at home, but that has all changed now. 

We discovered it on our quest to seek out craft beers. We stumbled on Vesterbro Bryghus one afternoon. It’s tucked in a strip of rather touristy restaurants across from Tivoli Gardens. Despite that, it was a great find for both food and beer. I was a big fan of the slight toffee flavor of the Amber Lager, and my husband really liked the Blond Lager.

Smoked Salmon Sandwich with Dill Pesto and Avocado | Fake Food Free

The sandwich was layered with smoked salmon and avocado along with pesto and dill. I decided to incorporate the dill into the pesto for my version which worked out great. I used a ciabatta from one of our many awesome bakeries around here which was a little different than what I had at the restaurant. They used a flatter, crispier bread that was pressed and more like what you would get with a Cuban sandwich. Bottom line, any of your favorite breads will do. 

This re-creation definitely took me back to that meal on our trip. Much more smoked salmon is going to make it’s way into my sandwiches from now on!

Smoked Salmon Sandwich with Dill Pesto and Avocado | Fake Food Free

 

Smoked Salmon Sandwich with Dill Pesto and Avocado
Serves 2
Write a review
Print
Ingredients
  1. 3 tablespoons chopped raw walnuts
  2. 2 tablespoons freshly grated parmesan cheese
  3. 2 tablespoons chopped fresh dill
  4. 1 tablespoon chopped fresh basil
  5. 1 clove garlic, smashed
  6. 1/4 teaspoon fine ground sea salt
  7. 1/4 cup extra virgin olive oil
  8. 2 pieces of ciabatta bread or baguette (about 6 x 3 inches)
  9. 8 to 12 ounces smoked salmon
  10. 1/2 avocado, sliced
Instructions
  1. Place the walnuts, parmesan, dill, basil, garlic and salt in a small food processor. Pulse until the ingredients are finely chopped. Add the olive oil and pulse for 2 to 3 15-second intervals until the ingredients are combined and oil is blended well.
  2. Cut each piece of bread in half horizontally to make a top and bottom for your sandwich.
  3. To make each sandwich, spread half of the pesto over the bottom slice of bread. Top with half of the smoked salmon and layer on half of the sliced avocado. Place the top slice of bread over the avocado to complete your sandwich and serve.
Fake Food Free http://www.fakefoodfree.com/
 Smoked Salmon Sandwich with Dill Pesto and Avocado | Fake Food Free

 

Thanks for reading! All images and content are the property of Fake Food Free unless otherwise stated. Please do not republish full recipes and images without written permission. What is okay? Feel free to Pin images, share links to my posts or share the photo in a round up post with the title of this recipe and a link back to the post. Confused about copyright and food blogs? Here is some helpful information on Recipe Attribution. If you want to use a photo or full recipe, just ask. I’m sure we can work something out.

You Might Also Like

  • suki January 19, 2015 at 12:24 am

    I enjoyed ALMOST every meal in Copenhagen, and I’m certain I would have loved this. We tried the traditional Restaurant Schoennemann, and man, pickled herring is terrible when it is pickled in sugar. I couldn’t finish my meal there. :/

    • Lori January 19, 2015 at 7:40 am

      I wanted to go there! But they were closed between Christmas and New Years. Hmmm…I’m trying to remember how sweet the pickled herring was that we had. It was part of a Christmas platter. It came with red onion and capers and the waitress said it’s traditionally eaten on a piece of brown bread topped with lard. We really liked it! It wasn’t super sweet though.

  • Tracey | Salty Sweet Life January 19, 2015 at 8:33 am

    This is a beautiful sandwich! I’m really intrigued by the dill–I’ve never even thought to add it to a pesto but I can imagine that it gives it a nice tangy flavor. Did your original sandwich (in Copenhagen) have avocado or was that your addition?

    • Lori January 19, 2015 at 8:39 am

      Thank you! The original had avocado, too. I love adding in other herbs and greens with pesto — arugula, kale, parsley — the dill worked really well with it!

  • Thalia @ butter and brioche January 19, 2015 at 7:17 pm

    Now this is one delicious sandwich I wouldn’t mind having for lunch today! I have to make the recipe!

    • Lori January 20, 2015 at 7:18 am

      Hi, Thalia! It is a great way to make lunch a little more exciting! I hope you try it!