SMOKED SALMON SMORREBROD

Smoked Salmon Smorrebrod image

Yield Makes 8 open-faced sandwiches, serving 4 as a light main course

Number Of Ingredients 12

For scrambled eggs
10 large eggs
1/4 cup cream cheese, cut into pieces and softened
Freshly ground white pepper to taste
3 tablespoons unsalted butter
For sandwiches
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread
2 cups thinly sliced English cucumber
3/4 cup finely chopped red bell pepper
1pound thinly sliced smoked salmon
8 thin lemon slices

Steps:

Make scrambled eggs:
Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool.
Make sandwiches:
Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices.
Squeeze lemon over salmon before eating.