Smoked Salmon is probably one of the best known and most popular smoked fishes there is. I mean you'd almost have to be living under a rock these days in the U.S. not to have had exposure to it. It's good many times of the day but truth be told breakfast is my favorite time of day to enjoy it.
I'm obsessed with opened faced sandwiches and ever since being a kid and growing up with mother and grandmother who had Scandinavian roots I have loved sandwiches like these. They are called Smorebrot that's the original term and they are normally served at lunch or for a light supper. Not having the top piece of bread just makes the sandwich more about the filling than the bread I feel. Unless you are grilling a sandwich or making a deli classic I just enjoy a good opened faced dish.
To make a great opened face Smorebrot or you have to start with great bread. So here I started with a delicious sourdough 7 grain loaf that I got at the Oakland farmer's market and brought back to NYC with me.
To this I added a layer of scallion cream cheese mixed loaded with scallions and chives. Then I added the Salmon. Now mind you this was no ordinary smoked salmon, no this was Pastrami smoked salmon. It has an unrivaled flavor and is so herbacious it makes one's taste buds spin. Pastrami we normally think of as beef. But here the same spices used to cure pastrami are used to sure the salmon. It's delicious.
But since this is breakfast we topped this off with a fried egg and then some chives for color and taste.
So give these a try you can easily find all the ingredients at the market and frying the egg is the hardest thing. Enjoy!
Smoked Salmon Smorebrot
4 slices of good bread cut 1/2 inch thick and toasted
12 ounces of pastrami smoked Salmon
Scallion cream cheese ( You can buy this from your favorite bagel place or supermarket or make it yourself by blending room temperature cream cheese with loads of chopped scallions and chives and some salt.
4 eggs cooked sunny side up.
Assemble all ingredients as shown in order and garnish with some parsley or more chives and some sea salt and pepper