I’ve been pretty obsessed with having these open-faced sandwiches for lunch lately. It’s delicious and healthy and can be thrown together in less time than it takes to boil the kettle. For me, that’s the key to quick meals: more assembling food than actually cooking it. A take on Danish Smørrebrød, if you like.
I use this amazing gluten-free bread (toasted is best) and top it with smoked salmon and capers. That’s it. Three things out of the fridge and onto a plate. The mild sweetness of the bread combined with the saltiness of the capers and richness of the salmon is top notch. It’s also surprisingly filling – two slices should do the trick, but who’s counting? Smoked salmon is not inexpensive so I wait until it’s on sale, buy a few at a time, and then keep them in the freezer.
Do you like smoked salmon? I know some people find the texture weird but I personally love it.