About the Recipe
"You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine. Simply slather a creamy spread like butter or cream cheese or avocado on dense rye bread.
Classic combos include:
- Roast beef and crisp onions
- Smoked salmon and scallions
- Boiled egg, tomato and basil
- Grandmother ham and pickles
Ingredients
HORSERADISH SOUR CREAM
1/2 cup mashed potatoes (optional)
1/2 cup sour cream
1tablespoon finely grated peeled fresh horseradish
1teaspoon chopped fresh dill
1teaspoon chopped fresh flat-leaf parsley
1teaspoon fresh lemon juice
Kosher salt, ground pepper
ASSEMBLY
4 slices Danish rye or pumpernickel bread
8 ounces sliced smoked salmon
3 radishes, thinly sliced
2 tablespoons salmon or trout roe (optional)
Dill sprigs and flat-leaf parsley leaves
Kosher salt, ground pepper
Preparation
HORSERADISH SOUR CREAM
Step 1: Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
ASSEMBLY
Step 2: Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.