Open-Face Salmon and Egg Scandinavian Sandwich

Total Time
8mins
Prep 5 mins
Cook 3 mins

Beautiful and delicious. Great party food. You can use any kind of bread you prefer.

Ingredients Nutrition

Directions

  1. Butter the bread and set aside.
  2. Flake fish.
  3. Scramble eggs with salt and pepper into large curds until just done. The eggs should still be creamy, not dry.
  4. Place eggs on bread slices. Top with salmon and sprinkle with dill to serve.
Most Helpful

Made for a fellow Goddess of ZWT-9 & for Family Picks, this recipe is an easy-fix & classic for the genre. It is beautiful & delicious, but I doubt it would make great party food. For those who follow me, take care when you spread the bread w/butter. A very thin swipe of butter lightly applied w/a pastry brush is best. Otherwise when the hot eggs hit the buttered bread, you will have a melted mess that will not work as finger food. ~ I used Radskonubraud (a very dense & heavily-seeded dark bread), cut rounds w/my 1.5-in & 3-in cookie cutters & served them w/fruit as you see in the pics. Thx for sharing this recipe w/us. We loved it & it was a great breakfast (eaten at the table w/a knife & fork). :-)

twissis September 06, 2013

This was so delicious! I love smoked salmon with eggs! I reduced the recipe to two servings and I had this for a yummy lunch along with Open-Face Danish Ham and Egg Sandwich. I used cocktail sized pumperickel breads and some of my brother's delicious home smoked sockeye salmon. Heaven! Made for ZWT9

AlaskaPam August 04, 2013