Open-Faced Nordic Breakfast Sandwich with Salmon & Eggs

My take on a Scandinavian favorite & an easy way to make any breakfast feel special.

I was inspired to create this yummy breakfast when I returned from my trip traveling the Ring Road of Iceland (itinerary and info coming soon – promise!). And by “inspired” I really mean I had similar open-faced sandwiches several times on our journey, and I missed them with all my heart when I returned.  

Now, Iceland is most known for its awe-inspiring natural scenery, quaint Nordic towns, Viking history and strong-yet-gentle inhabitants. Food scene? Not exactly. But before going any further, I want to stress I was wowed both by the country’s modern cuisine and its traditional fare. We tasted everything from hearty whitefish stew, to salted edamame, to gourmet skin-on arctic char, to oven-fresh ham and cheese croissants that rival their Parisian ancestors.  But among my favorite dishes were several variations of Lox-on-Toast.

Upon returning back to the States, I did my best to recall the versions I tasted on my trip, picking and choosing my favorite parts of each as best I could remember. In addition to some lightly smoked salmon, I went with rye bread, sliced hardboiled egg, and a sauce comprised of dill, lemon, sour cream and yogurt. I gave a nod to my Greek roots by using Greek yogurt in the sauce rather than mayo, which I think is what they were doing over in Iceland. Garnished with some crunchy fresh produce and called it a meal! I hope you enjoy this as much as I do.

Dining at Pakkhus Restaurant in the harbor town of Hofn, Iceland. This awe-inspiring island more than delivered on the food front with charming restaurants and delicious meals.

Lox or Smoked Salmon?

Smoked Salmon and Lox are similar in taste, texture and appearance, but they are different. Typically when you buy Smoked Salmon, it has been cured and then smoked, whereas Lox is cured but not smoked. There are countless varieties and nuances here, but just rest assured that either is great.

Rye Bread

Please try this with rye…at least once! A mainstay on most Northern European tables, this slightly sour, slightly earthy bread can put some people off. But even if it’s not your thing, I promise it’s worth a try in this recipe. Rye bread is the perfect “cherry on top” in terms of the Nordic value of this dish, or to be more spatially accurate, it’s really the ideal base with enough hearty Icelandic strength to balance the bright and light toppings.

The Veggies

You’ll see I paired this with a side of thinly sliced cucumber and red pepper. One of the difficult truths of eating in Iceland is that fresh produce can be hard to come by. A relatively lonely island, it’s a tough place to ship to. And hovering just outside the arctic circle means farming season is almost nonexistent. While this is changing with the boom of greenhouses on the Island plus improved worldwide shipping, I wouldn’t say good fresh produce was “plentiful.” Any chance we got, we’d heap as many fruits and veggies onto our plates as possible. Usually that amounted to a couple orange segments or a few slices of red pepper and cucumber. I really grew to crave the fresh crunch of the vegetables, especially at breakfast time.

Semi-Homemade

I guess Sandra Lee would be proud of this recipe (oof!). Want to make it better than mine? Smoke your own salmon and bake your own bread. If that sounds like a lot of work for a breakfast, just get yourself some high-end ingredients at the store like I did, and you should be good to go.

Ingredients (serves two):

Yogurt and Dill Sauce:

1 Tsp chopped fresh Dill

1 Tsp freshly squeezed Lemon Juice

1/3 Cup Plain Whole Greek Yogurt

1/3 Cup Low-Fat Sour Cream (low-fat for consistency)

Pinch of Salt

Breakfast Sandwich:

2/3 Cup Yogurt and Dill Sauce

4 slices of fresh Rye Bread

2-3 Hardboiled Eggs sliced thinly, lengthwise

4 oz Lox or Smoked Salmon

2 thin slices Lemons to garnish

1 Tsp chopped fresh Dill to garnish

Sliced Vegetables (optional)

Pinch of Salt

Pinch of Black Pepper

Directions:

First, prepare the Yogurt and Dill Sauce. Combine all four ingredients, stir, and set aside. Sauce can be prepared a day ahead of time and kept chill in the refrigerator.

Next, assemble the breakfast sandwich. Lightly toast rye bread in toaster and set on a plate. Spoon a small amount of Yogurt and Dill Sauce across the bread. Top with a thin layer of smoked salmon. Place 3-4 hardboiled egg slices on each piece of bread. Dot with additional Yogurt and Dill Sauce to your liking. Garnish with lemon slices, and sprinkle with dill and a pinch of salt and pepper. Serve alongside fresh raw vegetables and extra sauce.

Let me know what you think in the Comments section below! Tried it and liked it? Share on Instagram tagging @nattieupnorth.