Smoked Salmon Pizza Recipe – Røget Laks Pizza


Growing up in Denmark we never had pizza.  The first time I had pizza was in New Jersey which was years ago.  Now a days pizza is much more common in Denmark.  You can find pizza shops not only in Copenhagen but in the suburbs and small towns too.   My relatives and friends seem to eat pizza regularly just because it is so easy to get and delicious. 

Below is a pizza recipe that combines some of our favorite Scandinavian ingredients including smoked salmon onto a pizza.  This smoked salmon pizza makes a wonderful appetizer for a party or a light summer dinner.  The ingredients listed below are easy to find in any grocery store.   Plus, this delicious pizza is very easy to make. I do recommend eating the pizza the same day that you make it.  However just like most pizzas it will probably quickly disappear the same day you serve it.

 
Check out our YouTube video 
to see how Karen Grete prepares this delicious smoked salmon pizza

Ingredients:

  • 8 ounces prepared pizza dough
  • oil in a can (for spraying the pizza)
  • chopped chives
  • chopped dill
  • 8 oz. cream cheese
  • Capers, drained
  • 6 ounces thinly sliced smoked salmon

Instruction:

1.Preheat the oven to 500°F.

2.On a lightly floured surface, roll the dough out into a 10-inch round. Transfer the dough to a baking sheet.  Brush or spray it with oil and punch it with a fork.  Bake until crust is golden brown, 6 to 8 minutes. Let the pizza crust cool for 5 minutes.

3.While pizza crust is in the oven, mix the cream cheese with the chopped dill and chopped chives

4.On a cool crisp pizza crust, spread the sour cream mixture over the pizza.  Arrange the salmon to cover the surface entirely. Sprinkle with the capers and dill.

5.Slice the pizza into 4 pieces for the light dinner or slice the pizza into smaller slices for the appetizers.  Serve immediately.
You might want to add pepper or a slice of lemon to taste.   Also, we used chopped dill but you can substitute using chopped chives instead.                                   
A delicious side salad is great to have with this pizza.  My suggestion is one of our cucumber salads or even a cucumber lemon drink.  
 
In this photo above we served the salmon pizza on a Royal Copenhagen plate.  The pattern design is Blue Flower Curve which is perfect to use during the summer season.  Love the floral pattern.

Gravad Laks – Gravad Lax – A delicious Nordic Dill-cured Salmon Dish Recipe


Gravlax is a family favorite.  So surprisingly easy to make.  We are sure you will enjoy both making and eating it.  Perfect dish to make during the holidays!

Gravlax is a Nordic dish consisting of raw salmoncured in saltsugar, and dill.

Ingredients

  • 1 pounds fresh salmon, center cut
  • 1 large bunch of dill, plus 1/4 cup chopped dill for serving
  • 1/2 cup salt
  • 1/2 cup sugar
  • 2 tablespoons pepper
  • Optional: 1 tablespoon whole fennel seeds 
  • Pumpernickel bread, sourdough bread, or crisp bread  (knaekbroed) for serving
Mustard/Dill Sauce Ingredients

Capers, chopped onion, horseradish,lemon slices

Trivia: Did you know that during the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line?

Directions

  1. Cut the salmon in half crosswise and place half the fish skin side down in a deep dish.
  2. Wash and shake dry the dill shop it and place it on the fish.
  3. Combine the salt, sugar, crushed peppercorns in a small bowl and sprinkle it evenly over the piece of fish.
  4. Place the other half of salmon over the dill, skin side up.
  5. Cover the dish with aluminum foil or plastic wrap. Place something  heavy on top. Refrigerate the salmon for 2 and up to 3 days, turning it every day and basting it with the liquid that collects as well as the salt/sugar/pepper.
  6. Lay each piece of salmon flat on a cutting board, whip off the salt/sugar/pepper and dill, and sprinkle the top of the salmon with chopped fresh dill. 
  7. With a long thin slicing knife, slice the salmon in long thin slices as you would for smoked salmon.
  8. Serve with dark pumpernickel bread, crisp bread or sourdough bread and mustard sauce. You can also serve with chopped onion, horseradish and capers, if desired.

Trivia: Did you know that the Scandinavian word gravlax means buried salmon?

  • grav (or gravad)=grave 
  • lax (or laks)=salmon
  • Danish =Gravad laks
  • Norweigian=Gravlaks
  • Swedish=Gravlax
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Smørrebrød – Stjerneskud – Shooting Star Open-Faced Sandwich – A Simplified Delightful Version!


This Shooting Star sandwich is my abbreviated version of a famous Danish sandwich.  It is not only pretty to look at, but it also tastes great and is healthy. It’s basically a combination of a variety of seafood toppings.

 

Ingredients:

  • Rye Bread (Rugbrød)
  • Butter
  • Fried Filet of Sole (or Plaice}
  • 1 piece of Smoked  Salmon
  • 1 tbsp Cod roe or Caviar
  • Approx.6 Shrimps
  • 3-4 asparagus
  • Dill
  • Lettuce
  • 2 Lemon Wedges

Directions:

  1. Dip the first fish in flour, egg, and breadcrumbs, fry until golden brown in butter. Once this has cooled we are ready to make the sandwich.
  2. Place lettuce on the buttered rye bread
  3. Arrange the luke warm/cold fried fish on top of the lettuce
  4. On top add mayonnaise
  5. Next place smoked salmon on end of the fried fish and  shrimp on the other end of the fried fish
  6. In between the salmon and the shrimp place the asparagus as if it is shooting up in the air
  7. On top twist two slices of lemon on end of the asparagus.  
  8. Add cod roe (or caviar) on the asparagus and in the center of the sandwich
  9. Add dill behind the lemon
We usually set the table with a Royal Copenhagen plate, a fork, a knife and a glass for the beer. When we have a Danish celebration, we traditionally have Danish beer and schnapps with an open-faced sandwich and say Skål frequently! 
We hope you enjoyed the video on how to make this Smørrebrød and recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Danish Smørrebrød – Smoked Salmon Curry Rice Sandwich – Jamie Oliver & Uncle Ben’s Rice Competition

Last summer (summer of 2013) we entered into the Jamie Oliver’s Search for a Food Tube Star with Uncle Ben’s Rice competition.  We had to so much fun making this video. We loved trying to use a typical Danish dish with Uncle Ben’s Rice.

Our entry recipe video was a Lox Curry Rice Open-Faced Sandwich or in Danish “rissalat med karry og røget laks på smørrebrød”.  The open sandwich recipe is a tall sandwich because of the layers of colorful toppings.  To give the Norwegian smoked salmon sandwich a yummy twist we created for the base of the sandwich a rice curry salad. Below was our YouTube video entry on how to make this delicious Smørrebrød! 




Ingredients:

  • 1 slice of white bread (Italian or French)
  • butter (European-style butter is easier to spread)
  • 1 cup of cooked (cold) Uncle Ben’s Rice Boiled in a Bag (or your favorite rice)
  • 1/2 a cup of mayonnaise
  • 2 slices of Norwegian smoked salmon
  • 1 hard boiled cold egg (sliced into 1/4 wedges)
  • 1 tablespoon of chopped onions
  • 1 teaspoon of curry
  • 1 teaspoon of capers
  • 1/2 a teaspoon of Dijon mustard
  • 1/2 a tomato (sliced into small wedges)
  • chopped dill for taste & decoration 
  • salt and pepper to taste

Instruction:

Rice Curry Salad:

  1. Cook the Uncle Ben’s Boiled Rice in a Bag. We used Uncle Ben’s Rice In a Bag because it was so convenient.  The delicious rice cooks in 10 minutes! Once the rice is cooked set it aside until it is cold.
  2. Add 1/2 a cup of cold rice into a bowl. Then add the mayonnaise and mix it into the rice. Then, add the chopped onion, mustard and curry into the mixture. Finally add salt and pepper to taste. Mix the mixture well as this is the base for the sandwich.

Open Sandwich:

  1. Before adding a topping, spread butter onto either a slice of French or Italian bread.  This protects the bread from moisture.
  2. Add one to two large spoonfuls of the rice curry salad over the buttered bread.  The rice curry salad should cover the bread. 
  3. Place the slices of tomatoes into a shape of a star.  (see video)
  4. In between each slice of tomato add a wedge of a hard boiled egg (see video)
  5. Place chopped dill on top of the sliced tomatoes and egg.  This gives a nice colorful contrast.
  6. The lox we used in our recipe is the delicious Norwegian Smoked Salmon (røget laks). Lay flat the smoked salmon slices on top of each other.  
  7. Add a teaspoon of capers onto the Norwegian smoked salmon.  Roll the Norwegian Smoked Salmon into a roll. (see video)
  8. Place the Norwegian Smoked Salmon Roll strait up (make sure the capers don’t fall out).  Then stick the salmon roll straight up on top of the dill. If you are looking straight down onto the sandwich, you should see capers inside the roll. (see video)
  9. Garnish with more capers if you love capers!

Serve on plate with silverware.  It is a great sandwich for either lunch or dinner. 

If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think ♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

SMØRBRØD Norwegian Smoked Salmon, Shrimp & Caviar Open-Faced Sandwich – Røkt Laks, Reker og Kaviar

This delicious Norwegian Smoked Salmon (røkt laks) sandwich is great for either lunch or dinner. We added to this delicious sandwich an extra seafood (skaldyr) twist by adding shrimp (reker) and caviar (Kaviar) which makes it a delicious feast for the seafood lovers! To give the Norwegian salmon sandwich a little extra color and a yummy twist either dill or parsley can be used to garnish too. 

The open sandwich recipe below is a tall sandwich because of the layers of colorful toppings. The recipe is easy to create your own tall open sandwich. 
Below is a our recent YouTube video on how to make a SMØRBRØD open face  sandwich.

  

  Ingredients:

  • 1 slice of white bread (Italian or French)
  • butter (European-style butter is easier to spread)
  • 2 tablespoons of cream cheese 
  • 2 pieces of smoked salmon
  • 3 or 4 pieces of shrimp
  • 1 to 2 teaspoons of caviar
  • 1 large pieces Boston or Romaine lettuce leaves
  • chopped parsley or dill for taste & decoration 
  • 1 lemon wedge slice for garnish

Instruction:

Smoked Salmon Rolls:

  1. First spread cream cheese across two slices of smoked salmon.  
  2. Sprinkle chopped dill across the cream cheese.  
  3. Roll the cream cheese up into a roll.  
  4. Place the smoked salmon rolls onto a plate and put it in the refrigerator.  
  5. After an hour, take the plate out of the refrigerator.  Slice the rolls into 1/4 inch slices.  (See our video)


Open Sandwich:

  1. Before adding a topping, spread butter onto either a slice of French or Italian bread.  This protects the bread from moisture.
  2. Place a piece of either Boston or Romaine lettuce leaves on the bread. 
  3. Then, place 3 or pieces of shrimp one end of the white bread
  4. Next place 4 slices of the Norwegian smoked salmon rolls next to the shrimp on the bread. 
  5. Add one or two teaspoons of caviar over the shrimp 
  6. Garnish with a wedge of lemon and dill


Serve on plate with silverware.  It is a great sandwich for either lunch or dinner. 

If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!


Peppercorn Smoked Salmon on a Pretzel Bun Sandwich

What do you think of pretzel buns? These have been popping up in both restaurants and grocery stores.  I really like the texture of a pretzel bun.  It is denser and chewier than a standard soft bun.  Plus the pretzel bun can hold the condiments better than a standard bun. As you can see with the list of our ingredients we need a sturdy bun to keep from the sandwich from falling apart.  The pretzel bun compliments the peppercorn smoked salmon too.  Here is a fun twist to make a delicious smoked salmon sandwich using a pretzel bun.

 See our YouTube video to see 
Karen Grete prepares this delicious pretzel bun sandwich
 
Ingredients:

  • 1 pretzel bun 
  • 1 8 ounces peppercorn smoked salmon
  • European style butter such as Icelandic butter 
  • a couple of tablespoons of mayonnaise
  • 1 lemon wedge
  • chopped chives
  • snippings of dill
  • thinly sliced cucumbers
  • lettuce
  • baby tomatoes (optional)

Directions:

Slice the pretzel bun in half horizontally Place base bun on small plate. Spread a European style butter on one half of the bun.  

In another bowl add 1 tablespoon of mayonnaise, chopped onions, snippings of dill and squeeze 1 lemon wedge.  Mix everything together well.  

Next add a tablespoon of the mayonnaise mixture on top of the buttered pretzel bun. Top with peppercorn smoked salmon.  Add another tablespoon of the mayonnaise mixture on top of the peppercorn smoked salmon.  Garnish with slices of cucumber and lettuce over the mayonnaise.

  

Place the remaining pretzel bun half on top of the other half. It is that easy! 

 

Serve the peppercorn smoked salmon pretzel bun 

sandwich on a royal copenhagen plate to jazz up the 

lunch.  Here we are using the pattern Blue Fluted 

Plain in our photos. 

Icelandic Smoked Salmon Bagel Sandwich and Exciting News!

Making your own smoked salmon bagel sandwich at home is easy and tastes so much better!

Ingredients:
* 1 bagel* 2 slices of smoked Icelandic salmon fillet* cream cheese at room temperature* slices of tomato or baby tomatoes* snippings of dill


Directions
Slice the bagels in half horizontally and spread 1 tablespoon of cheese over the bottom half of each bagel. Lay snippings of dill on the cream cheese.  Next arrange 2 slices of smoked salmon over the cream cheese.
Garnish with tomato on top. Spread a little bit of cream cheese on the remaining bagel.  This will help hold the tomatoes in place.  Then place the remaining bagel halves on top. Cut the bagels in half crosswise and serve.It is that easy! 
We had a wonderful time at The Taste of Iceland in Boston.  Check out our video to hear more about it too!