Smoked Salmon on Rye with Brined Herb Stems
- ACTIVE: 10 MIN
- TOTAL TIME: 2 HR 10 MIN
- SERVINGS: 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.
- 1/2 cup apple cider vinegar
- 1/4 cup superfine sugar
- 20 dill or basil stems, cut into 1/2-inch pieces
- 4 slices of rye bread
- 1/2 cup goat cheese
- 4 ounces smoked salmon
- 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.
- Spread the slices of rye bread with the goat cheese and top with the smoked salmon. Sprinkle with the brined herb stems and serve.