Active Time
10 MIN
Total Time
2 HR 10 MIN
Yield
Serves : 4

Herb stems have a ton of flavor but usually end up in the trash. Instead of wasting them, however, Icelandic chef Gunnar Karl Gíslason pickles them, a technique he details in his book, North. The tart stems are delicious on a classic open-face smoked salmon sandwich. Slideshow: Salmon Recipes

How to Make It

Step 1    

In a bowl, whisk the vinegar with the sugar until the sugar dissolves. Add the herb stems and let stand at room temperature for 2 hours. Drain.

Step 2    

Spread the slices of rye bread with the goat cheese and top with the smoked salmon. Sprinkle with the brined herb stems and serve.

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