smørrebrød sandwich with smoked salmon
horseradish sour cream:
  • ½ cup sour cream
  • 1 tablespoon prepared horseradish - You can either buy it fresh and finely grate and peel it yourself, or just do what we did and buy it already prepared. We used Bubbie's prepared horseradish. You can find it in the refrigerated isle by the miso paste and vegan mayonnaise.
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice
  • kosher salt and ground pepper - You can also use sea salt here, your choice
smoked salmon smørrebrød:
  • 4 slices Danish rye or pumpernickel bread - We used Mestemacher Pumpernickel bread
  • 8-ounces sliced smoked salmon
  • 2 radishes - thinly sliced
  • fresh dill for topping the sandwiches
  • fresh parsley for topping the sandwiches
  • optional - kosher salt and ground pepper - You can also use sea salt here as well. I didn't add any additional salt or pepper to my smørrebrød sandwich, as I personally felt like it didn't need any additional seasonings, but John added some to his.
  1. First off, lets make up the horseradish sour cream. Wash and chop up your dill and parsley, squeeze your 1 teaspoon of fresh lemon juice, and measure out your sour cream and horseradish.
  2. In a small bowl, whisk together the sour cream, horseradish, dill, parsley and lemon juice, season with salt and pepper. You can make this dressing ahead of time and refrigerate till needed.
  3. Now, it's time to prepare the smørrebrød sandwiches. Thinly slice up some radishes. Spread a layer of the horseradish sour cream onto your bread. Use as much or a little as you want.
  4. Top it with the smoked salmon.
  5. Top the salmon with some sliced radishes, parsley and dill leaves and salt and pepper to taste.
  6. That's seriously it! Pretty easy right?
  7. Serve this sandwich up alone or alongside a green salad or springtime soup.
Recipe by Marin Mama Cooks at