May is such a beautiful month to celebrate those beautiful people in our lives: our mothers! This easy Mother’s Day brunch idea was inspired from my husband’s Latvian heritage: Havarti, smoked salmon, fresh dill and cucumber atop the classic Latvian bread, rye.
One simple choice Latvian cuisine often makes that just delights me is the open-faced sandwich. Why complicate things and end up with so much bread? By keeping this smoked salmon sandwich open-faced it is both very European and quite fancy.
Far from a meaningless green decoration, the addition of the dill on these sandwiches is very purposeful. First of all, Latvians really appreciate fresh dill in everything – from appetizers to soups – and this herb really has such a marvelous flavor, especially when paired with creamy butter and Havarti, and crusty seeded rye. But more importantly, this dainty sprig of dill is really a reminder of how the simple things of life make things so much better. This is something I’ve learned from the many Latvians that I’ve met over the years. Life is never too busy to appreciate a flowers or music or good food. And I think that’s also the gift our mothers often teach us by example: enjoy the little things of life – each moment is worth it!
Open-Faced Smoked Salmon Dill & Havarti Sandwiches
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4–6 servings 1x
- Category: Main-Dishes, Herbs, Recipes, Sandwiches, Holidays, Breakfast
Ingredients
- 6 slices rye bread
- 4 oz smoked salmon
- 6 slices Havarti cheese
- 1 homegrown cucumber
- 1 small bunch of dill
- Butter
Instructions
- First, wash, peel and slice (horizontally) the cucumber, and rinse and dry the dill.
- Next, cut each rye bread slice in half to make 12 pieces and butter generously.
- Build each sandwich with Havarti next, then add the cucumber, a torn piece of salmon, and top with a sprig of dill. Enjoy cold!
Keywords: Mother’s Day, Smoked Salmon, Sandwiches, Herbs, Breakfast