Scandinavian 'open' sandwich (smrbrd) recipe

• 150 ml (5.3fl oz) white wine vinegar
• 100 g (3.5oz) fructose (fruit sugar)
• 1 cucumber
• 8 slices smoked salmon
• 4 toasted sourdough or rye bread
• 2 avocados
• 1 unwaxed lemon, zest and juice
• 1 bunch of dill
• 4 tbsp creme fraiche
• 1 handful cucumber pickles, add to taste (ingredients listed separately)
• 1 pinch black pepper, to taste

1. First, make the pickled cucumber.
2. Place the white wine vinegar and fructose together in a small saucepan and warm through on a low-medium heat until the sugar completely dissolves.
3. Allow to cool.
4. Finely slice the cucumber and place in a deep bowl and add the cooled vinegar solution.
5. Pickle for about 1 hour before serving.
6. Please note, the cucumber keeps for about 6-8 hours however will turn soggy and slimy thereafter, so it is best to use up what you make on the day.
7. To make your smrbrd, slice open the avocado and cut segments to place on the sourdough or rye bread.
8. Fold the Norwegian smoked salmon on top of the avocado and then scatter the dill, squeeze some lemon juice on top and garnish with creme fraiche.

cucumber, salmon, sourdough, avocados, unwaxed lemon, dill, creme fraiche, handful cucumber pickles, black pepper

Taken from www.lovefood.com/guide/recipes/45664/scandinavian-open-sandwich-smrbrd-recipe (may not work)