Salmon and horseradish snitter

Salmon and horseradish snitter

By
From
Scandinavian Baking
Serves
8
Photographer
Columbus Leth

We are familiar with the concepts of tapas, sushi and mezze… and now I would like to popularise snitter! Snitter are small pieces of smørrebrød traditionally served at parties in the evening, if you want to serve the cold meal which was usual at parties in Scandinavia a couple of decades ago. Now, the tradition has changed somewhat. Here I suggest serving them with smoked salmon, but they can in fact come with any selection from a large range of smørrebrød toppings.

Ingredients

Quantity Ingredient

For the horseradish cream

Quantity Ingredient
6 tablespoons full-fat or extra-rich greek yogurt
1 teaspoon caster sugar
4 tablespoons grated horseradish
2 tablespoons lemon juice
sea salt
freshly ground black pepper

For the snitter

Quantity Ingredient
1 cucumber
1 bunch chervil
2-3 tablespoons lemon juice
6 slices My classic rye bread
10 slices smoked salmon

Method

  1. Start with the horseradish cream: mix everything together in a bowl and season to taste. Cover and set aside until needed.
  2. Cut the cucumber into small cubes, chop the chervil and mix it in along with the lemon juice, salt and pepper.
  3. With a 4cm round cookie cutter, cut out 16 pieces of rye bread and place them on a work surface. Cut the salmon into long slices and roll each into a salmon ‘rose’. Place one on each piece of bread and fill with 1 tsp of horseradish cream. Divide the cucumber mix on top of all the snitter; the decoration should look a bit rustic, so don’t worry if they’re not perfect.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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