Food Recipes Bread Yeast Breads Smoked Salmon Smørrebrød 5.0 (2) 4 Reviews This gorgeous open-face rye sandwich from chef Claus Meyer of the Great Northern Food Hall in Grand Central Station makes for the perfect light lunch or, when cut into smaller squares, an impressive hors d’oeuvre. Slideshow: More Open-Faced Sandwiches Recipes By Claus Meyer Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: © Marcus Nilsson Active Time: 20 mins Total Time: 30 mins Yield: 4 Ingredients 1/2 fennel bulb—halved lengthwise, cored and very thinly sliced 1/2 Granny Smith apple, cored and very thinly sliced 3 teaspoons fresh lemon juice 3 tablespoons crème fraîche 1 1/2 tablespoons skyr (Icelandic yogurt) or Greek yogurt 1 tablespoon finely grated fresh horseradish Pinch of sugar Kosher salt Unsalted European-style butter, softened, for spreading 4 slices of dense rye bread 1/2 pound sliced smoked salmon Small dill sprigs and flaky sea salt, for garnish Directions Fill a medium bowl with ice water. Add the sliced fennel and apple and let sit until crisp, about 10 minutes. Drain well and pat dry. In a medium bowl, toss the fennel and apple with 1 teaspoon of the lemon juice. Meanwhile, in a small bowl, mix the crème fraîche with the skyr, horseradish, sugar and the remaining 2 teaspoons of lemon juice. Season the horseradish crème with salt. Spread butter on the rye bread and arrange the smoked salmon on top. Dollop the horseradish crème on the salmon, then top with the fennel-apple salad. Garnish with dill and sprinkle with flaky sea salt; serve. Make Ahead The horseradish crème can be refrigerated overnight. Originally appeared: January 2017 Rate It Print