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Scandinavian Open-faced Smoked Salmon Sandwich with Brie From Here Crémeux, Pickled Cucumbers and Onions and Hard-boiled Egg

Scandinavian Open-faced Smoked Salmon Sandwich with Brie From Here Crémeux, Pickled Cucumbers and Onions and Hard-boiled Egg


4 portions

Ingredients

  • 2 Lebanese cucumbers
  • 1 medium-sized red onion
  • 155 ml (2/3 cup) red wine vinegar
  • 155 ml (2/3 cup) water
  • 215 g (7 ½ oz) sugar
  • 85 g (3 oz) Brie from here, rind removed
  • 30 ml (2 tbsp.) 2% plain yogurt
  • Zest of half a lemon
  • Juice of one lemon
  • 4 slices rye bread
  • 185 g (6 ½ oz) smoked salmon
  • 10 ml (2 tsp.) chives
  • 2 hard-boiled eggs (½ per person)
  • 3 ml (½ tsp.) olive oil
  • Salt and pepper

Preparation

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  • For the marinade, cut the cucumbers and the onion into fine slices with a mandoline or a knife. Set aside in a mixing bowl.
  • Mix the vinegar with the sugar and water in a saucepan. Bring to a boil.
  • Pour the hot mixture over the vegetables. Cover the bowl with plastic wrap and refrigerate for at least an hour.
  • For the crémeux, mix the cheese with the yogurt, zest and lemon juice. Season with salt and pepper.
  • Whip the mixture until a smooth consistency is achieved. Set aside.
  • When you’re ready to serve, lightly toast the bread and spread some Brie from here crémeux on each slice. Add the smoked salmon.
  • Mix the cucumbers, onion and chives with the oil. Season with salt and pepper and place on the sandwich.
  • Chop the eggs coarsely and add about half an egg per person.
  • Top with a dash of olive oil. Serve.

Accompaniments

Aromatic and robust

These full-bodied wines have an intense colouring and a powerful, complex bouquet of fruit, spice, and sometimes woody aromas. They present a hearty tannic structure and a velvety sensation in the mouth.

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