Nordic Open-Faced Smoked Salmon Sandwich
A traditional Nordic open-faced sandwich featuring smoked salmon on rye bread with a variety of toppings.
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- •1 cup Rye flourmixed with whole wheat flour
- •1 cup Whole wheat flourmixed with rye flour
- •1/4 cup Wheat berriessoaked
- •2 tbsp Sunflower seedssoaked
- •2 tbsp Pumpkin seedssoaked
- •2 tbsp Flax seedssoaked
- •Sourdough starteror use 2-3 tsp instant yeast
- •5 pieces Smoked salmoncured and smoked
- •1 part Saltfor curing salmon
- •1 part Sugarfor curing salmon
- •2 count Soft-boiled eggs(optional)optional topping
- 1
Mix rye flour and whole wheat flour with soaked seeds (wheat berries, sunflower, pumpkin, flax).
10 min
- 2
Add sourdough starter or instant yeast to the flour mixture.
5 min
- 3
Let the dough sit and autolyse until the starter is ready.
1h 0m
- 4
Perform gentle stretch and folds on the dough every hour.
2h 0m
- 5
Bulk ferment the dough in the fridge overnight.
8h 0m
- 6
Shape the dough and place it in a Pullman loaf pan to proof.
2h 0m
- 7
Bake the bread at 450°F for 40 minutes, removing the lid halfway through.
40 min
- 8
Cure the salmon with equal parts salt and sugar for 5-6 hours.
6h 0m
- 9
Smoke the cured salmon using a smoker pan with maple wood chips.
45 min
- 10
Assemble the sandwich with smoked salmon, optional soft-boiled eggs, and any additional toppings on rye bread.
10 min
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