DARK SYRUP SMøRREBRøD WITH SALMON

Yeah I know.

My last blog post was in August.
I have a 100% job now and
a 1 year old toddler at home.
(and a husband :)
So I wish I was a superwoman.
(like my neighbour lady who has 3 kids and a perfect garden and wakes up 5am every morning to prepare breakfast for the family including the husband who makes his jogging tour 5.30 am every morning.)
I actually think she is not human but I have no proof yet.

So here it is:

Very nordic

very yum

traditional danish Smørrebrød.

Enjoy.

Ingredients:

Bread:

25g butter

2.5 dl buttermilk

1 dl dark syrup

25 g fresh yeast

1 tsp salt

3.5 dl rye flour

3-3.5 dl plain flour

Smørrebrød:

butter

smoked salmon

salad

boiled egg

Melt the butter and mix it with buttermilk and syrup.

Mix yeast with salt and add to buttermilk mix.

Add both flours and knead 5 minutes or use kitchen aid until the dough is nice and elastic.

Let rise for 45 minutes.

Knead another 5 minutes and let rise another 40 minutes under kitchen towel.

Preheat the owen into 200C/350F.

 Shape the dough how you want and bake in oven for 35-45 minutes.

Take a piece of bread, butter it and top it with a salad leaf, smoked salmon and boiled egg.

 

GRAVAD LAX

Gravad lax is a nordic dish and means buried salmon in swedish. Before things like fridges existed, nordic people buried their salmon in ground with salt in order to preserve it longer time.

Do you want to know the secret?
Yes.
This is an ideal dish.
Really.
It takes 10 minutes to prepare.
You basicly only need five ingredients.
Then you put it in the fridge for at least two days and it takes care of itself.
And you have time to take care of yourself.
The result is impressive.

800g fresh salmon fillet with skin on

4 tbsp sugar

3 tbsp salt

black pepper corns

handful of fresh chopped dill

zest of one lemon

In a bowl mix the seasalt, sugar and black pepper corns.
Cut the salmon into two equal size pieces
Check for any fish bones.
Rub the salt&sugar mix into the fish. Add the dill and lemonzest on the top of one salmon piece.
Then lay the other piece of salmon on top of it, skin side up.
Cover with a piece of aluminum foil or use a zip-lock bag.
Refrigerate at least 2 days.
After a day turn the fish.
When ready scrape off the dill pieces and remove liquide.
Add new fresh dill.
To serve, slice thinly.

I will share this recipe on Hearth & Soul Tuesday Blog Hop

 

Serve with knäckebrot or boiled potatoes.