Contents
Celebrate Norway’s rich seafood tradition with this classic open-faced sandwich. Silky smoked salmon meets fresh bread, mustard-dill sauce, and crunchy toppings — a Nordic favorite for breakfast, brunch, or light lunch.
Ingredients
- 4 slices rye bread or crispbread
- 100 g Norwegian smoked salmon (Røkt Laks), thinly sliced
- 2 tbsp sour cream or cream cheese
- 2 tsp whole-grain mustard
- 1 tsp honey (optional)
- Fresh dill, chopped
- Lemon wedges, to serve
- Pickled red onions or capers (optional)
Instructions
- Make the sauce. In a small bowl, mix the sour cream (or cream cheese) with mustard and honey until smooth.
- Prepare the bread. Lightly toast the bread or crispbread if desired.
- Assemble. Spread each slice with a generous layer of mustard-dill cream. Top with smoked salmon, sprinkle with fresh dill, and add pickled onion or capers if using.
- Serve. Finish with a squeeze of lemon and enjoy immediately!
Notes
🐟 Røkt Laks: Legendary Norwegian Smoked Salmon with a Viking Soul
When you think of Norway, what comes to mind? Towering fjords, dancing northern lights… and perhaps one of the world’s most luxurious and flavorful seafood treasures — Røkt Laks 🇳🇴🐠 Smoked salmon from Norway isn’t just food. It’s an edible piece of Viking history, perfected over generations and celebrated in both rustic fishing villages and Michelin-starred restaurants. Whether you enjoy it on warm bread, in a creamy salad, or folded into a lefse wrap, Røkt Laks is an unforgettable taste of Norway's land, sea, and soul.🔥 What Is Røkt Laks?
Røkt Laks (pronounced rurkt lahks) literally means smoked salmon in Norwegian. This delicacy dates back centuries, to when Viking seafarers needed reliable ways to preserve their ocean harvests. Smoking, fermenting, and air-drying fish were not only practical methods — they were flavor-elevating traditions. Imagine salmon fillets gently smoking above a crackling fire, absorbing the aroma of juniper, sea breeze, and time itself. That’s Røkt Laks: delicately cured, lightly smoked, and melt-in-your-mouth tender, with a clean oceanic flavor and a whisper of smoke.
🥖 How to Serve Røkt Laks Like a True Norwegian
Today, Norwegians eat Røkt Laks in both simple and gourmet ways. Here are some delicious ideas:- On fresh bread or crispbread with butter, dill, and mustard sauce 🥖
- With scrambled eggs for a hearty Nordic breakfast 🍳
- Tossed in a Scandinavian salad with fresh greens, horseradish, and pickled onions 🥗
- Folded into lefse (soft flatbread) with sour cream 🥞
- Added to creamy fish soups or pasta 🍝
🧊 Storage Tip:
Smoked salmon is best enjoyed fresh, but it can be stored in the fridge (unopened) for up to 2 weeks, or frozen for 2 months. Once opened, consume within 3–4 days.🇳🇴 Did You Know?
- Norway is one of the world’s top exporters of salmon, both wild and farmed.
- Some of the best Røkt Laks is cold-smoked using juniper or beechwood for a subtle, elegant aroma.
- Traditional salmon smoking was done in "røykhus" — smokehouses built near the coast.
