Smørrebrød with Smoked Salmon and Egg

Ingredients

• Rye bread or other dense bread — 4 pcs
• Butter (room temperature)
• Olive oil (for salmon) — 2 tbsp
• Smoked salmon — 4 pcs
• Dried dill — 1 tsp
• Large lettuce leaves — 4 pcs
• Avocado — 2 pcs
• Tomato — 1 pcs
• Dried chives — 2 tsp
• Eggs — 4 pcs
• Lemon (for slices) — 1 pcs
• Salt
• Pepper

Steps

1. Place all 4 eggs in a small saucepan, cover with cold water, and bring the water to a boil. Once boiling, remove the pan from the heat, cover it, and let the eggs steep for 6 minutes. Drain, cool them in cold water, peel them, and set aside.
2. Prepare the cucumber mayonnaise according to the sub-recipe below and refrigerate it while you prepare the rest.
3. Place the salmon slices on a large plate and drizzle with 2 tbsp olive oil; sprinkle with dried dill and keep the salmon chilled until assembly.
4. Lightly toast the bread slices and generously butter them with room-temperature butter while still warm.
5. Slice the avocado and thinly slice the tomato; halve the boiled eggs.
6. Assemble each smørrebrød: spread a lettuce leaf on each slice of bread, place avocado slices and a tomato slice, then a slice of smoked salmon and a halved egg on top. Finish with a good spoonful of cucumber mayonnaise, place a thin lemon slice, and sprinkle with dried chives. Season with salt and pepper to taste.

Cucumber Mayonnaise

• Mayonnaise — 6 tbsp
• Cucumber, finely chopped — 5 tbsp
• Ground mustard seeds (or Dijon) — 0.5 tsp
• Olive oil — 2 tsp
• Lemon juice — 1 tsp
• Apple cider vinegar — 0.5 tsp
• Salt
• Pepper

1. Combine mayonnaise, finely chopped cucumber, ground mustard seeds (or 1/2 tsp Dijon), olive oil, lemon juice, and apple cider vinegar in a small bowl.
2. Season with salt and pepper and refrigerate the cucumber mayonnaise until ready to use.