Salmon on Rye Bread with Sauerkraut and Horseradish
Sandwiches • Russian
Description
Salmon on rye bread with sauerkraut and horseradish
Ingredients
- Smoked haddock fillet 15 oz
- Salt to taste
- Ground Black Pepper to taste
- Sour Cream 5 oz
- Vegetable Oil to taste
- Horseradish Leaves 0 oz
- Rye Bread 8 pieces
- Sauerkraut 5 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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