This post is made in partnership with Seafood from Norway

Smørbrød ‘butter bread’ is a quaint way of describing an open-faced sandwich. Common across Scandinavia, these breads are traditional fare and they come with a variety of toppings from simple to more elaborate. The heartier the bread and the toppings results in a more substantial meal, and that is where this dreamy salmon smørbrød comes in.

Thick pieces of sauteed salmon from Norway, garden greens, and cucumber slices sit atop seedy rye bread with a creamy dill mayo spread. A light pea pesto is drizzled on top to accentuate this already delicious sandwich. What results is a very light, yet ample smørbrød.

The pairing of dill and peas with salmon is a classic combination and provide a freshness to balance the richness. Salmon from Norway is also an excellent source of heart healthy omega-3 fatty acids, and rich in vitamins and minerals, making it an important part of a balanced diet and healthy lifestyle. So, this truly is a feel-good and taste-good meal.   

While there are a few elements to make, this salmon smørbrød is quite simple to pull together for a lunch or dinner. The flavors are bright and crisp against the firm and flaky salmon. I prefer a denser bread with seeds for both texture and to hold up the rest of the ingredients, though you can swap with a good sourdough or sturdy loaf of your liking.

Salmon Smørbrød with Creamy Dill Mayo & Pea Pesto

Makes 4

For the salmon:

• 1 tablespoon oil
• 3 skinless and boneless Norwegian salmon filets
• Salt and pepper

For the dill mayo:

• ½ cup (120 ml) mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• ¼ teaspoon salt

For the pea pesto:

• ¼ cup (45 g) fresh or frozen peas (defrosted)
• ¼ cup (60 ml) extra virgin olive oil
• 1 garlic clove
• 1 teaspoon chopped fresh dill
• ¼ teaspoon salt

To serve:

• ½ large cucumber
• 4 thick slices hearty bread, toasted
• 1 cup (about 15 g) mixed salad greens
• Dill, to garnish

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In a large frying pan, heat 1 tablespoon oil over medium-high heat. Season the salmon filets with a generous amount of salt and pepper. Add the filets to the pan and cook, undisturbed, for about 4 minutes before turning and cooking for another 3 minutes, or until the salmon is cooked to your preference. Set aside to cool slightly.

For the dill mayo, in a small bowl, whisk together the mayonnaise, lemon juice, dill, and salt until combined. Set aside.

For the pea pesto, in a food processor or blender, add the peas, olive oil, garlic, dill, and salt and pulse until combined and smooth. Set aside.

Using a peeler, slice the cucumber into long strips.

When ready to serve, slather some of the dill mayo on top of the toasted breads. Divide the salad greens among the breads and place on top of the mayo. Fold the cucumber strips and place on top the salad greens. Break the salmon filets into big pieces and divide evenly among the breads, placing them on top of the cucumber. Drizzle the salmon with the pea pesto then garnish with some dill. Serve immediately and enjoy!