Salmon on Rye Bread with Sauerkraut and Horseradish
⏳ Time
30 minutes
🥕 Ingredients
8
🍽️ Servings
4
Description
Salmon on rye bread with sauerkraut and horseradish
Ingredients
- Smoked haddock fillet - 15.9 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Sour Cream - 4.4 oz
- Vegetable Oil - to taste
- Horseradish Leaves - 0.4 oz
- Rye Bread - 8 pieces
- Sauerkraut - 4.4 oz
Step by Step guide
Step 1
Light the charcoal. Using a sharp knife, slice the salmon into thin strips weighing about 115 g. Season with salt and pepper, brush with oil, and grill on both sides for 4 minutes. Alternatively, you can pan-fry the salmon in a heavy-bottomed skillet with hot oil. Set the cooked fish aside to cool.
Step 2
Mix the sour cream and grated horseradish. Season well with salt and pepper.
Step 3
Place the salmon on 4 pieces of bread. Top with the sauce, squeeze out the sauerkraut, and distribute it among the four sandwiches. Cover each with a second piece of rye bread.
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