Smoked salmon sandwich

Smoked salmon sandwich

The Scandinavian Cookbook
Lars Ranek


Quantity Ingredient
8 slices bread
or 4 rolls, split horizontally
or 4 pieces rye focaccia, split horizontally, (see note)
200g mixed salad leaves
12 slices smoked salmon
2 tomatoes, sliced
1 avocado, sliced

Sandwich cream

Quantity Ingredient
3 tablespoons Mayonnaise
2 tablespoons yoghurt
1 teaspoon djion mustard
1 teaspoon organic lemon zest, grated


  1. Combine all the ingredients for the sandwich cream in a bowl and mix together, adding salt and freshly ground pepper to taste.
  2. Spread the cream on half the bread slices, or the bottoms of the rolls or focaccia pieces. Divide the salad leaves between each sandwich and layer with the smoked salmon, tomato and avocado. Top with the remaining slices of bread (or roll or focaccia tops), cut in half if desired, and wrap each sandwich in cling film, ready to be packed for the picnic.


  • To make the focaccia, dissolve 25 g fresh yeast in 700 ml cold water. Add 1 tablespoon honey, half 2 tablespoons olive oil and the 2 teaspoons of salt and stir again. Mix in both 500 g rye flour and 500 g plain wheat flour to form a very wet dough, then stir with a wooden spoon for 10 minutes or, if you are using an electric mixer, let it run for 5 minutes. Scrape the dough out into a container, cover it and leave in the refrigerator until the next day.

    Preheat the oven to 225°C. Line a 30 x 40 cm baking tray with baking paper. Take the dough and press it into the tray as evenly as possible, then press ‘dimples’ in the surface. Drizzle with the remaining olive oil and sprinkle with the coarse sea salt.

    Bake the focaccia for 10 minutes, then turn the heat down to 200°C and continue baking for another 20 minutes or until the bread sounds hollow when tapped on the base. Leave to cool on a wire rack.
Trine Hahnemann
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