Salmon Smorrebrod

Roasted Salmon and Pickled Cabbage Smørrebrød

Smørrebrød is most often served on untoasted rye bread in Scandinavia, but here we're toasting our bread for extra sturdiness and crunch. You'll need a 32-ounce glass canning jar with a lid to make the pickled cabbage.

Serves | |

Pickled Cabbage

  • 1¼ cup water
  • 1¼ cup apple cider vinegar
  • 1 Tbsp plus 1 tsp granulated sugar
  • 2 tsp kosher salt
  • 3 juniper berries, smashed
  • 2 black cardamom pods
  • 1½ tsp caraway seeds
  • ½ tsp black peppercorns
  • ½ head medium red cabbage, finely shredded
  • 2 cloves garlic, smashed

Roasted Salmon

  • ¹⁄₃ cup plus 1 Tbsp olive oil, divided
  • ¼ cup maple syrup
  • juice of 1 lemon
  • 1½ tsp brown sugar
  • 3 whole black cardamom pods, crushed
  • ¾ tsp red pepper flakes
  • 1 1-lb skinless salmon fillet
  • kosher salt and freshly ground black pepper

To Serve

  • 1 loaf dark pumpernickel bread, thickly sliced and toasted, cooled
  • salted butter, softened
  • kosher salt, to taste

| Preparation – Pickled Cabbage | In a large saucepan over medium-high heat, add water, vinegar, sugar and salt and stir until sugar dissolves. Add juniper berries, black cardamom pods, caraway seeds and black peppercorns and heat until boiling; remove from heat, stir in cabbage, and set aside to cool slightly, 30 minutes. Transfer cabbage to a 32-oz canning jar with a lid; add garlic, and pour vinegar mixture over top to fill. Seal with lid and refrigerate at least 4 hours.

| Preparation – Roasted Salmon | Preheat oven to 300°F. Drizzle 1 tablespoon olive oil into a large, shallow baking dish. In a small bowl, whisk together remaining olive oil, maple syrup, lemon juice, brown sugar, black cardamom pods and red pepper flakes. Add salmon to center of baking dish and season with salt and pepper to taste. Pour maple syrup mixture over top. Roast for 30 to 35 minutes, basting every 10 minutes, until salmon is tender and just cooked. Remove and set aside to cool, 20 minutes.

| To Serve | Lay toasted bread out and spread generously with butter; sprinkle with salt to taste. Drain pickled cabbage from liquid and evenly divide over each slice. Using a fork, break up warm salmon into bite-sized pieces and place over cabbage; serve immediately.

Shannon Weber is the creator, author and photographer behind the award-winning, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.

More Starters & Sides articles.