Smoked salmon is a big favorite food here in Denmark, especially on the famous Danish “smørrebrød”, the cold open sandwiches we eat at lunch here. We get most of our salmon from Norway and eat it together with fresh asparagus and a wonderful dill sauce. Here is my variation, without the bread to save the carbs. (If you want to eat it like a Dane, then put it on dark ryebread). Wonderful for hot summer days as an appetizer or as the main course at lunch.
Cold Smoked Salmon with Asparagus
- 3 spears fresh asparagus
- 4 leaves crisphead or romaine lettuce
- 4 oz fresh smoked salmon in thin slices
- 3 fresh tomato wedges
- 3 fresh cucumber slices
- 2 thin lemon slices
- fresh dill
- Dill Sauce
- In a large skillet over medium heat, add asparagus. Add enough water to just cover the bottom of the pan. Cover and let steam until asparagus is easily pierced with a knife, 3 to 5 minutes. Plunge in ice water to cool off.
- Arrange lettuce leaves on a small plate. Lay the salmon slices over and follow with the asparagus. Garnish with tomato, cucumber, lemon slices and fresh dill. Serve cold with dill sauce on the side.