Røget Laks

Name: Røget Laks
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 2
Cuisine: New Nordic
Ingredients: 100 g stale rye bread, very thinly sliced; 150 g cold-smoked salmon; 1 handful baby English spinach leaves; 1 handful watercress; 150 g hot-smoked salmon; 1 large handful pea tendrils; A splash of milk; 15 g salted butter; 4 large organic eggs; 1 tbsp chopped parsley; 80 ml (⅓ cup) grapeseed oil; 50 g Parmesan cheese, finely grated; 1 tbsp snipped chives; 2 tbsp apple cider vinegar; 80 ml (⅓ cup) buttermilk

Smoked Salmon, Hot & Cold

Preparation info

Serves
2

Difficulty
Easy
Ready in
50 min

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Hot-smoked salmon means that the smoking occurs with heat and the texture of the fish is very flaky. Cold-smoked salmon is actually cured by low-temperature smoking. The proteins are not cooked, hence the very fine texture of the flesh.

Ingredients

100 g stale rye bread, very thinly sliced
80 ml (⅓ cup) grapeseed oil</

Europe
Denmark
Fish course
Pescatarian
Copenhagen
Nordic

Method

Preheat the oven to 180°C (350°F). Brush the bread with 2 tbsp of the oil and sprinkle with Parmesan. Place on a baking tray lined with baking paper.