Here in New York, Scandinavian food isn't very popular. However, I recreated a sandwich, called the smørrebrød, that is a total game changer. It is an open faced sandwich that is very popular in Scandinavia. It can be served with many different toppings like smoked salmon & cream cheese sauce, roasted potatoes & microgreens, to curried herring & soft boiled eggs! However, no matter what delicious toppings you get, it all gets served on top of a dense and hearty rye bread that is filled with pumpkin seeds, sunflower seeds, and flax feeds!
This sandwich tastes delicious but it is also very beautiful. From all the colors and textures it looks like it belongs at a five star restaurant. In this episode of the sandwich series, I give this sandwich my best shot at recreating it so that it looks like it came out of a Michelin starred restaurant. Click here to see how it came out!
Rye Wheat Sour Bread:
¼ cup of wheat berries
2 tablespoons of sunflower seeds
2 tablespoons of flax seeds
2 tablespoons of pumpkin seeds
500 grams of water
350 grams rye flour
350 grams whole wheat
130 grams of starter
1 tablespoon of molasses
15 grams of fine salt
The night before place ¼ cup of wheat berries, 2 tablespoons of sunflower seeds, 2 tablespoons of flax seeds, and 2 tablespoons of pumpkin seeds in a mason jar and add enough water to cover. Let them hydrate overnight.
In a large bowl add 350 grams rye flour, 350 grams whole wheat, and 500 grams of water and mix with a danish whisk to combine. Let it autolyse for about 30 minutes.
In the meantime drain your hydrated seeds and set aside.
Once your bread has rested add in 130 grams of starter, 1 tablespoon of molasses, 15 grams of fine salt, and the hydrated seeds. Fold everything into your dough until it is incorporated and let it rest for 1 hour.
After the hour is up give it a stretch and fold. It will be a bit hard to do since there isn’t much gluten in the dough. Do the best you can and then give it a rest for 30 minutes. Repeat this step three more times for a total of four stretch and folds. Check out my video to see how I stretch and fold my dough.
After all the stretch and folds are done, place the dough into the fridge overnight for its bulk ferment.
In the morning, shape it into a tight log and place it into your greased pullman loaf pan. Let it rise for about 3 hours on your counter. Once you notice that it has risen, give it a couple of scores and close up your pullman loaf pan.
Preheat your oven to 450 degrees fahrenheit and bake for 20 minutes. Once the 20 minutes are up, take off the pullman loaf lid and bake for an additional 20 minutes. Let your rye wheat bread cool off until you are able to handle it.
Cream Cheese Sauce
1 - 8 oz package of cream cheese, softened to room temperature
4 oz of sour cream
1 tablespoon of lemon juice along with the zest
¼ of chopped fresh herbs (dill, parsley, & chives)
Pinch of salt & pepper
In a large bowl combine 1 - 8 oz package of cream cheese, 4 oz of sour cream, 1 tablespoon of lemon juice along with the zest, ¼ of fresh chopped herbs, pinch of salt & pepper and mix to combine.
If it is a bit too thick and not pipable consistency add a little bit more lemon (approx 1 teaspoon).
Transfer the mixture to a squeeze bottle and place in the fridge.
5 - 5 ounce pieces of fresh salmon
¾ cup of salt
¾ cup of sugar
2 ounces of oak smoking chips
2 ounces of maple smoking chips
Start by drying off your salmon and make sure there are no scales on the skin. If there are scales be sure to scrape them off.
In a large bowl mix equal parts of salt and sugar and pour half into an airtight container. Place the salmon on top of the curing mix and the pour the other half on top of the salmon. Be sure to cover the entire piece of salmon in your curing mix. Place in the fridge overnight.
After the salmon has been fully cured, wash off the curing mixture, and pat dry it. Step up your indoor smoking station by placing your large smoking box on top of the stove top. Turn the heat on to medium and pour about 1 - 2 tablespoons of wood chips right in the center creating a small pile.
Place the dripping tray on top, followed by the rack, and lastly the cured pieces of salmon. Close up the tray and smoke for about 45 minutes. They should look darker in color and smokey in aroma. Take them out and place them in the fridge to cool down for about 1 hour.