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!
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.
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!
- 3 tablespoons chopped raw walnuts
- 2 tablespoons freshly grated parmesan cheese
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh basil
- 1 clove garlic, smashed
- 1/4 teaspoon fine ground sea salt
- 1/4 cup extra virgin olive oil
- 2 pieces of ciabatta bread or baguette (about 6 x 3 inches)
- 8 to 12 ounces smoked salmon
- 1/2 avocado, sliced
- 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.
- Cut each piece of bread in half horizontally to make a top and bottom for your sandwich.
- 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.
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