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    You are in: Home / Recipes / Shrimp and Smoked Salmon Smorrebrod With Lemon Cucumbers Recipe
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    Shrimp and Smoked Salmon Smorrebrod With Lemon Cucumbers

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    EdsGirlAngie's Note:

    My new sandwich obsession, the Danish Smorrebrod, a wonderful openface treat; this one's loaded with seafoods and fresh veggies on a slice of rye bread. This also makes a delicious appetizer, and I make extra of the cucumbers to enjoy in salads as well.

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    1. 1
      Lightly "pickle" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes.
    2. 2
      Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp.
    3. 3
      Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.

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    Ratings & Reviews:

    • on June 08, 2005


      This made an easy, different and delicious lunch. I made this exactly as stated, using the cream cheese option, but substituting the smoked salmon with smoked ocean trout. I love the idea of 'pickling' the cucumbers. Thanks for a great recipe that gave us a little taste of Denmark!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shrimp and Smoked Salmon Smorrebrod With Lemon Cucumbers

    Serving Size: 1 (207 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 367.8
    Calories from Fat 179
    Total Fat 19.8 g
    Saturated Fat 11.4 g
    Cholesterol 82.2 mg
    Sodium 1045.0 mg
    Total Carbohydrate 37.4 g
    Dietary Fiber 4.2 g
    Sugars 6.2 g
    Protein 11.0 g

    The following items or measurements are not included:

    smoked salmon

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